Donna Hay: Basics To Brilliance Kids

An easy dessert for when you can't be bothered to make a whole pudding!


  • 40g unsalted butter

  • 2 tablespoons raw cacao or cocoa powder

  • ¼ cup (60ml) maple syrup (pure and sweet)

  • 2 tablespoons milk

  • 1 egg

  • 1/3 cup (40g) almond meal (ground almonds)

  • ½ teaspoon vanilla extract

  • 2 tablespoons of frozen raspberries


  • 1.

    Place the butter, cacao, maple and milk in a medium heatproof jug. Place in the microwave on high for 30 seconds.

  • 2.

    Remove the jug from the microwave and, using a fork, whisk the mixture until it’s smooth. Break the egg into the jug and add the almond meal and vanilla. Whisk again until it’s all combined. Divide the mixture between 2 small microwave-safe mugs or ramekins.

  • 3.

    Top each mug with a tablespoon of frozen raspberries and stir in gently before cooking.

  • 4.

    Place both mugs in the microwave on high for 1 minute 20 seconds or until the puddings are set around the edges but still a bit wobbly in the middle.

  • 5.

    Using a tea towel, carefully remove the puddings from the microwave and enjoy warm!

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 733kj
  • Fat Total 29g
  • Saturated Fat 12g
  • Protein 9g
  • Carbohydrate 114g
  • Sugar 97g
  • Sodium 60mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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For more recipes like this, purchase your copy of Donna Hay's new cookbook, 'Basics to Brilliance Kids' at or from your favourite book store.

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