30 sec Self Saucing Chocolate Pudding in a Mug

When my 6 year old son asks “what’s for dessert Mummy?” and we’ve just had a roast chicken dinner, who am I to just give him plain vanilla ice cream for dessert? Right? That would just be cruel. I had to satiate this poor little guy’s appetite with a nice tummy warming pudding but couldn’t be bothered mixing and baking a full size pudding. (And besides, I would just eat the bloomin’ lot!)

You’ve all seen the recipe for the chocolate cake in a mug? Well, this is an actual self saucing pudding. A quick search and I found a recipe for this 30 second pudding in a mug. I’m not sure if its a help or a hindrance. I certainly don’t need to know any 30 second recipes for rich chocolate gooeyness. But as a public service, I’m here to share it with you, my lovely readers. You’re welcome!

I used your regular sized coffee mug to allow for mixing and spluttering in the microwave. Its so, so easy. Just a matter of spooning in flour, cocoa, sugar and milk. Topping with a sprinkling of cocoa and brown sugar and then some hot water. Zap in the microwave for 30 seconds (although mine needed 40 seconds) and tip out into a bowl. The sauce is sitting at the bottom of the cup.

As you can see in the top photo, I served my son’s in a bowl with a few banana chips. Me? I couldn’t wait. I just spooned ice cream into the mug. Your dessert dilemma is sorted.

30 second Self Saucing Chocolate Pudding in a Mug
(adapted by recipe found here)

• 1 heaped tablespoon self raising flour
• 1 heaped tablespoon cocoa
• 1 heaped tablespoon sugar
• 1 and a half tablespoons milk

Topping:

• 1/2 tablespoon cocoa
• 1 tablespoon brown sugar
• 1 tablespoon hot water

1. Mix together self raising flour, cocoa, sugar and milk in a coffee mug (or other small microwave proof jug).
2. Sprinkle on top extra cocoa and brown sugar and carefully pour on hot water.
3. Cook in microwave for 30 seconds. (Mixture should be combined and cooked. If undissolved cocoa exists, zap for an extra 10 seconds.)
4. Pour into a bowl or add ice cream or cream to the cup.

If you like easy to make sweet treats that only use basic pantry ingredients and are made without using thermometers or complex steps, check out my Best & Easiest Homemade Sweets ebook. You’ll find easy fudge recipes that only require melting a bit of butter in the microwave or no cooking involved at all.

Slow Cooker Sticky Date Self Saucing Pudding

Nothing could be sweeter at the end of a meal on a cold winter’s night than a self saucing pudding and this Slow Cooker Sticky Date Self Saucing Pudding is such an easy recipe. You set and forget it in the slow cooker in the afternoon and it will be ready for after dinner.

I’ve done a self saucing pudding in the slow cooker before. It was a Pineapple & Coconut flavoured self saucing pudding which was delicious. Start by spraying the slow cooker with a little oil spray.

Soak a cup full of chopped dates in 1 cup of hot water.

Once the dates had softened, I blitzed the mixture. There was no way my fussy daughter was going to eat it if she saw the tiniest chunk of date. You don’t have to do this step if you prefer the dates chunky. Add the rest of the wet ingredients to this mixture.

Mix the dry ingredients and add the wet ingredients.

Add the mixed batter into the slow cooker and carefully pour over the hot water mixture. I usually pour over the back of a spoon so it disperses over the batter without dislodging it too much.

You will need a slow cooker that is larger than 1.5 litres (6 cup capacity) as you can see in the photo above. Alternatively, you could make individual puddings in cups and put in the slow cooker as I did for these Steamed Christmas Plum Puddings.

Once you eat all those bits off around the edge it’s cooked, you’ll see all that delicious caramel sauce pooled at the bottom of the slow cooker and it’s ready for serving. This one took about 2 hours on high but you could cook it for 4 hours on slow.

These types of self saucing puddings are best served straight away as the sauce tends to soak into the cake if left too long. Either way, they’re still delicious. You could always make up extra caramel sauce if you wanted to freezer leftovers or save it for the next night.

I prefer self saucing puddings with a scoop of ice cream but you could serve with cream or custard or just on it’s own.

Recipe

• 1.5 cups self raising flour
• 1/2 cup sugar
• 1 cup dates, chopped
• 1 tbs cinnamon
• 1 cup hot water
• 1 tsp bicarb soda
• 1 tbs vinegar
• 6 tbs oil (I used vegetable oil)

For sauce:

• 1 cup hot water
• 1/2 cup brown sugar
• 1 tbs butter

1. Put chopped dates in hot water and allow to soften.
2. Once softened, blitz into a puree, if desired, otherwise leave as is if you prefer chunky dates in your pudding.
3. Add vinegar and oil to softened date mixture.
4. Mix together flour, sugar, cinnamon, bicarb soda and then add combined wet ingredients.
5. Stir batter until well mixed.
6. Pour into a larger slow cooker (at least 2 litre) that has been spray with a little oil spray.
7. Combine extra hot water, brown sugar and butter and carefully pour over batter.
8. Cook on high for 2 hours or low for 4 hours.

 

This recipe can be made in a suitable baking dish in the oven.

It can be made in individual serving sizes within cups inside the slow cooker. Ensure that there is sufficient water half way up the sides of the cups while cooking.

 

 

 

 

Lemon & Blueberry Individual Trifles

Nothing could be easier than trifle as a quick and easy dessert. It’s one of those recipes where it seems it’s okay to use ready made products like custard, cake and tinned fruit, like a cheat’s recipe. I’m sure there are a million different variations and a million different ways to layer your trifle and what to layer your trifle with but with the lovely new range of tea flavoured jellies available from Aeroplane Jelly, we won’t have to worry about history repeating itself.

“The earliest known recipe to include jelly dates from 1747, contained in the Art of Cookery authored by Hannah Glasse. In her recipe she instructed using hartshorn or bones of calves feet as the base ingredient for the jelly. The poet Oliver Wendell Holmes wrote of trifles containing jelly in 1861.” (from Wikipedia)

The new Aeroplane Jelly Lite Tea Infusion flavours are amazing!  I used the Lemon Tea flavour in this recipe but they also come in Peach Tea, Orange Blossom with Green Tea, Raspberry Licorice with Green Tea and Mixed Berry Tea.

I used the Peach Tea flavour in the above trifle with seasonal, stewed white peaches and it was delicious. The layer of Peach Tea jelly was delightful. Peach flavoured teas are my absolute favourite.

These kind of desserts are so easy to put together and you can keep all the ingredients on hand. I used a homebrand lemon loaf (which you can keep in the freezer until needed), store bought custard (you can get longlife custard and any kind of fruit (fresh, preserved, canned or even jam, like I did for this recipe. I used a jar of blueberry preserves as well as fresh blueberries. Just make your jelly up, as per the instructions on the packet, the morning of or the night before you need the trifle.

There are no right or wrong ways to make these. Just find a suitable glass or dish and start layering.

I made two individual trifles but a whole jelly would quite possibly make up 4-5 individual trifles or one large one.

They were really refreshing and ‘light’ and just the right amount. The lemon tea jelly gave it a more ‘grown up’ taste even though my 9 year old son loved the flavour of it and they’re lighter on sugar but not on taste.

source

Trifle is perfect to feed a crowd in either a large bowl or in individual smaller shot glasses. Perfect for Christmas, a High Tea, Brunch or a wedding dessert buffet.

COMPETITION NOW CLOSED!

Congratulations to Di for your lovely recipe idea and thank you to everyone who entered.

 

How would you like to win your own selection of Aeroplane Jelly Lite Tea Infusions jelly PLUS a tea cup set for your next high tea? All you have to do is tell me in the comments below which of the above flavoured jelly you’d use to make a trifle and what other ingredients you’d use to make it. Please don’t forget to leave your email address so I can contact you if you won. The competition will run until 12pm, AEST (Brisbane time), Monday, 7 December 2015. Good luck!

Terms & Conditions

1.  This is a game of skill.
2. This competition is open to Australian Residents only.
3. The prize is a selection of Aeroplane Jelly Lite Tea Infusion Jelly and a tea cup set.
4. This prize is not redeemable in cash.
5. This competition is open from now until  Monday, 7 December 2015 12pm (Brisbane time) AEST.
6. The winner will be announced on this blog,  Domesblissity Facebook page and Twitter accounts and I will contact you via email.
7. The winner will have 7 days to respond, otherwise the prize will be redrawn.

Bread pudding cake

Its probably a few years ago now that I first saw this recipe on one of my favourite cooking shows here in Australia, Food Safari. Each week they feature the cuisine from a particular country but the food is being cooked right here in Australian family’s homes or that cuisine’s restaurants here in Australia. Its such a wonderful insight into so many different cuisines that use the same ingredients we have access to but how they can create such wonderful dishes such as this Maltese ‘puddina’. Its nearly like a fruit cake but made purely with stale bread and lots of dried fruit thrown in together with eggs and that’s about it.

I had 6 hot dog rolls that were on the dry side and I just ripped them up, soaked them in water, squeezed the moisture out and mixed in the other ingredients. It only needs 2 eggs so you don’t need to use a lot of eggs like some bread and butter puddings. My son and I have enjoyed this heated with ice cream nearly every night this week. I only used sultanas and chocolate chips in mine but its one of those recipes you could just open the pantry and throw in whatever you have. I’ll repeat the recipe as it first appeared but with my changes. If you like bread and butter pudding, you’ll love this and you may never go back. A perfect winter dessert or summer fruit cake served cold and a great way to use up leftover bread.

Bread Pudding Cake
(based on Puddina from SBS “Food Safari“)

• 1 day-old loaf of bread (I used 4 hot dog rolls)
• 370 g (1 ⅔ cup) sugar 
• 2 tbsp custard powder 
• 2 tbsp cornflour 
• 35 g (⅓ cup) cocoa 
• 2 eggs, beaten 
• 500 g mixed dried fruit such as sultanas, raisins, currants and chopped peel (I used 1 cup sultanas)
• 250 g almonds (I left out but added 1/2 cup chocolate chips)
• 250 g glacé cherries, halved (I left out)
• vanilla extract 
• 80 ml whisky, brandy or sherry (I left out)

1. Tear the bread into small pieces and soak in cold water for 15 minutes until soft.
2. Preheat the oven to 200°C. 
3. Tip the bread into a colander and squeeze out the excess water using a potato masher. 
4. Place the bread in a mixing bowl and stir in the sugar, custard powder, cornflour and cocoa. 
5. Add the eggs and mix well. 
6. Add the dried fruit, half the almonds and half the glacé cherries. 
7. Add vanilla to taste and the whisky, brandy or sherry. Pour into a baking dish (or cake tin) and decorate the top with the remaining almonds and cherries. 
8. Bake for 45–60 minutes, or until a skewer comes out clean. 
9. Serve in slices, warm or at room temperature.

{Sour} Pineapple Pudding Cake

You’ve heard the saying “if life gives you lemons, make lemonade”? Well, if life gives you a sour (or tart) pineapple, make this pudding cake. While I was out with my Aunt on the weekend, I was explaining how it’s disappointing when you pick a pineapple and it’s sour. My son and I love pineapple and eat it quite often, especially in the warmer months, but get disappointed when it’s sour and nearly inedible.

My Aunt told me about a recipe that my Nanna (her Mum) would make all the time when the pineapples were a little tart. Just grate the pineapple, put it in a baking dish, top with a sprinkling of brown sugar and then a basic cake mixture and bake until brown. Serve with cream or ice cream.

It took me all of 5 minutes while I was getting dinner ready. I didn’t think much of it when I pulled it out of the oven. It looked pretty bland. I thought I’d just try a corner bit (like I usually do) and OH. EM. GEE! I have never tasted a pudding/cake/dessert as nice as this. I called my son straight away to taste it and he gave a big thumbs up. I never saw him eat his dinner so quickly just so he could have dessert.

It was like a self saucing pudding, with a light, sweet smooth pineapple bottom. I just used a vanilla cake box mix I found in the cupboard left over from the big birthday cake bake-off that happens every November but you could use any basic cake recipe. I think the No Fuss Fudge Cake recipe I use all the time would be perfect for this. I know it’ll be too hot for puddings soon but I might have to make an allowance for this. This was just gorgeous! Thanks Aunty!

Pineapple Pudding Cake

• fresh pineapple, grated
• enough brown sugar to sprinkle lightly on top of pineapple
• vanilla cake box mix (I used half the cake batter as I only had a small amount of pineapple left) or basic sponge or cake recipe

1. Grease a baking dish or cake tin to suitable to hold the amount of pineapple you have.
2. Sprinkle lightly with brown sugar.
3. Top with cake batter and bake until cooked through and browned on top.

10+ Self Saucing Pudding Recipes

 

 

 Nothing says a winter warming dessert more than a warm pudding. Here are over 10 self saucing pudding recipes. This humble, simple dessert of a basic cake batter with a hot water mixture poured over it and baked, in a conventional oven or a microwave and then a delicious, oozing sauce bubbling up from beneath.

Slow Cooker Sticky Date Self Saucing Pudding

 

They really don’t take all that long to prepare or cook. If you’ve got dinner on in the oven, pop the pudding in just as you take

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dinner out. If you’ve used the stove top or slow cooker for your meal, trying cooking the pudding in the microwave. You can even do the pudding in the slow cooker!

 

Recipes

 

 

Slow Cooker Self Saucing Pineapple & Coconut Pudding

 

 

Coconut & Passionfruit Self Saucing Pudding

 

Sunny Day Pudding

 

Chocolate Fudge Pudding

or Slow Cooker Chocolate Self Saucing Pudding

or Chocolate Self Saucing Pudding for One

 

 

Lemon Self Saucing Pudding

 

Apple Caramel Self Saucing Pudding

 

Orange & Berry Self Saucing Pudding

 

Golden Syrup & Pecan Self Saucing Pudding

 

Toffee & Banana Self Saucing Pudding

 

 

 

 

Easy Sticky Date Pudding with Caramel Sauce

Sunday nights are usually easy dinner nights and tonight was no exception. A Ceasar Salad sandwich followed by Sticky Date Pudding with Caramel Sauce. I can’t even remember if I’ve ever made a Sticky Date Pudding. Plenty of cakes and muffins with dates but not ever a pudding. The Sticky Date made a huge comeback there a couple years ago, appearing on menus everywhere but it wasn’t something that I usually went for. This recipe is from my Country Women’s Association (CWA) Cookbook “Country Classics” and it’s as easy as to throw together at the last minute.

Easy Sticky Date Pudding with Caramel Sauce

1 cup chopped dates
1.1/4 cups water
1 tsp bicarbonate of soda
60g butter
3/4 cup caster sugar
1/4 tsp vanilla
2 eggs
1 cup self raising flour

Sauce:
1 cup soft brown sugar
125g butter
150ml cream
1/2 tsp vanilla

1. Preheat oven to 180 deg C and grease an ovenproof pan or dish.
2. Cook dates in water, until combined.
3. Beat in remaining ingredients and mix well.
4. Pour into prepared tin and bake for 25 mins or until cooked.
5. For sauce, combine all ingredients in a saucepan and boil for 5 minutes.
6. Pour over pudding to serve. Serve with cream or ice cream.

 

Savoury Bread & Butter Pudding

This is one of those quick ‘throw together’ type meals that can be made with whatever you have on hand which is exactly what I needed last night after a chaotic day at home. My boy was home sick from Kindy with a bad cough which seems to be going around. He’s had it for a couple weeks now and it’s just not going away. I wasn’t up for much cooking after trying to keep him occupied all day and trying to get my housework done and I failed on all counts. This dish is great for a Sunday night quick supper, served with soup as a starter and you’ve got a hearty meal.

Savoury Bread & Butter Pudding

Leftover bread of any sort, ie sliced bread, bread rolls, croissants, bagels, sour dough etc
Eggs (depending on the size of the dish and the number of people – I used 3 for the dish above)
1 cup of milk (or more if you’re using more eggs)
1 cup grated cheese
1 tsp Dijon mustard
salt & pepper
butter
bacon/ham
tomatoes, capsicum or any other vegies you want to throw in (I didn’t use any as I served Brocolli & Cauliflower soup for dinner as well)

Spread butter on bread and cut or break up into quarters or pieces. Layer in a greased baking dish. Mix together beaten eggs, milk and mustard. Sprinkle chopped ham or cooked bacon (plus chopped vegies) over bread. Pour over egg mixture which has been seasoned with salt & pepper. Sprinkle with grated cheese and bake in a 180 deg C oven for approx 20 minutes or until egg mixture has set and cheese has melted.

Lovely soft gooey egg bread and crunchy bits on top. Serve with a salad or vegies if desired.

Sunny Day Pudding

Best thing I love about winter time (besides the fact that I’m not sweating like a horse) is that I enjoy a good pudding. A good old fashioned pudding like my Nanna used to make. I love the self saucing ones the best and I have a few good microwave recipes that will get you a pudding on the table in about 10 minutes flat. This one is baked in the oven but I guess the recipe could be converted to be made in a microwave.

It comes from Lady Florence Bjelke-Petersen’s “Classic Country Collection”, one of my favourite cookbooks. It’s packed full of old fashioned goodness with classics like Ginger Fluff Sponge, Lemon

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Meringue Pie, Pork Chops in Orange Sauce and her famous Pumpkin Scones. For those of you that don’t know, Flo was married to Queensland’s longest serving Premier, Joh Bjelke-Petersen.

Sunny Day Pudding

2 tbs butter, melted
1/4 cup sugar
pinch salt
1/2 cup raisins/sultanas
1/2 cup milk
1 egg
1.1/2 cups Self Raising flour
1 cup brown sugar

Mix melted butter and sugar. Add rest of ingredients, except the brown sugar, mixing well. Pour mixture into a greased ovenproof dish. Dissolve brown sugar in 1.1/2 cups hot water. Pour over mixture and bake in a 180 deg C oven for 30-40 minutes.

Worst thing about loving these puddings is so do my hips. One every now and again won’t hurt, I suppose?