An easy dessert for when you can't be bothered to make a whole pudding!
Place the butter, cacao, maple and milk in a medium heatproof jug. Place in the microwave on high for 30 seconds.
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.
Top each mug with a tablespoon of frozen raspberries and stir in gently before cooking.
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.
Using a tea towel, carefully remove the puddings from the microwave and enjoy warm!
Nutritional analysis per serving (2 servings)
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.
For more recipes like this, purchase your copy of Donna Hay's new cookbook, 'Basics to Brilliance Kids' at donnahay.com.au or from your favourite book store.
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