Chocolate hazelnut pudding mug

No need to skip dessert on busy weeknights with this easy, microwaveable chocolate and hazelnut pudding recipe. For an extra touch of decadence, top with icing sugar, cream and fresh raspberries.

Serves 1

Prep

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Total

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Ingredients

1 extra large egg

2 tablespoons milk

1 tablespoon canola or sunflower oil

1/4 cup (30g) self-raising flour

2 tablespoons **CSR Rapadura Sugar**

1 tablespoon cocoa

1 tablespoon dark chocolate chips

1 tablespoon roasted hazelnuts, chopped

**CSR Icing Sugar**, cream and raspberries, for serving

Method

1.Crack egg into a 350ml capacity coffee mug or ramekin. Add milk and oil, whisk well with a fork.

2.Add flour, sugar and cocoa to mug and whisk in well. Sprinkle with choc chips and hazelnuts.

3.Microwave on high for 70 seconds, or until it has risen and is only just cooked in the centre.

4.Serve with a dusting of icing sugar, a dollop of cream and some fresh raspberries.

For variation, add a teaspoon of instant coffee into the mixture prior to cooking.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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