Jamie Oliver Microwave Chocolate Pudding

It’s chocolate pudding, yes. But not the kind that sits in a plastic tub for months. This one’s warm. Melty. Almost reckless. The middle stays soft—almost too soft, like you’ve underdone it (on purpose, obviously). I made it because I was annoyed. At the weather? At life? I don’t know. But I needed something, and this gave it. It delivered. With a surprise Snickers heart, no less. inspired by Jamie Oliver

Ingredients Needed

• 100 g dark chocolate
• 100 g cold unsalted butter
• 100 g)caster sugar
• 80 g self-raising flour
• 1 large egg
• 1 Snickers bar or whatever chocolate bar you love to eat
• 150 ml double cream or crème fraîche to finish it off

How To Make Jamie Oliver Microwave Chocolate Pudding

1. Melt the Chocolate and Butter: Tear the chocolate. Real chunks, not dainty. Cube the butter. Toss both into a big bowl, add the sugar. Microwave it on medium. A few seconds at a time—30-ish. Stir, wait, stir again. It smells like a promise.
2. Mix the Batter: Pour in the flour. Add salt—just a whisper. Crack in your egg. Stir till it’s not lumpy. You’ll know. It goes glossy, like brownie batter, but less behaved.
3. Get the Cups Ready: Find your smallest, saddest mugs. The ones you never use. Spoon in the batter. Push a piece of Snickers deep into each. Not gently. Let it sink like a secret.
4. Microwave the Puddings: Do two at a time. High heat, 800 watts. One minute, fifteen seconds. They puff, they wobble. Center stays wet. You might doubt it’s done. That’s the point.
5. Serve: Spoon some cream over it. Or crème fraîche if you’re feeling French. Eat it warm. No waiting. No garnish. Just dig in.

Why I Love This Recipe

I made this one night when nothing else was working. The day was grey. The kitchen, too quiet. This pudding turned things around—just a little. It’s reckless dessert. Messy. It doesn’t pretend to be fancy. But it hits. Deep.

Recipe Tips

• Pick chocolate you’d eat straight from the bar. The cheap stuff, Nah.
• Microwave slowly. Stir. Otherwise you’ll scorch it. I’ve done that. Not ideal.
• Microwaves lie. Yours might be stronger. Start short, add seconds.
• Add salt. Not a mountain. Just enough to make the chocolate feel grown-up.
• Don’t transfer to plates. Eat it right from the mug. No shame.

How To Store This Jamie Oliver Microwave Chocolate Pudding

• At Room Temperature: It’s not meant to sit around. Two hours, tops. After that, the magic’s gone.
• In the Fridge: If you must. It’ll last about 3 days. But it’ll lose the goo. Sad.
• In the Freezer: Skip it. This pudding isn’t a freezer kind of dessert. Too easy to make fresh.
• Reheating: Stick it back in the microwave. 45 to 60 seconds. Watch it puff up again.

Let’s Answer a Few Questions!

Can I use milk chocolate instead of dark chocolate?
Of course. It’ll be sweeter, more dessert-y. Cut back the sugar if it feels too much.

What if I don’t have self-raising flour?
Mix a cup of all-purpose with 1.5 tsp baking powder and a pinch of salt. It’ll work.

Can I make it vegan?
Sure. Dark vegan chocolate, plant butter, flax egg. Use oat cream on top. Still hits.

What else can I add?
Orange zest. Nuts. A dash of instant coffee. Whatever makes you feel something.

No microwave?
Oven. 350°F. 10 to 12 minutes. Still gooey. Still great.

Nutrition Facts (per serving)

• Calories: 490
• Carbs: 49.5g
• Protein: 5.9g
• Fat: 30.3g
• Sugar: 33.4g
• Fibre: 3.8g
• Sodium: 0.2g

Try More Recipe:

•  Jamie Oliver Rocky Road
• Jamie Oliver Chocolate Fridge Cake
• Jamie Oliver Date And Walnut Cake