Take a trip down memory lane with this microwave chocolate sponge pudding recipe. I like to serve this speedy chocolate pudding with lots of homemade chocolate custard. A nostalgic treat that’s ready in just a few minutes!
I’m sure I’m not alone when I say that chocolate sponge pudding with chocolate custard was my absolute FAVOURITE dessert when I was little. I still love it.
Just one bite of that light as a feather chocolate sponge with homemade chocolate custard makes me feel eight years old again.
why you’ll love this recipe
What can I say? Everyone loves a bit of chocolate sponge and custard don’t they? Here’s just a few reasons why you should give this easy microwave sponge pudding recipe a go:
quick and easy to make
This easy microwave chocolate sponge pudding takes just FOUR MINUTES in the microwave. It’s perfect for when a sweet craving strikes and you don’t want to wait ages for a traditional steamed pudding. On the days when you aren’t in a hurry, try my slow cooker golden syrup sponge pudding or this slow cooker self saucing chocolate pudding.
I will admit the chocolate custard takes a little more effort to make, but it really doesn’t take long and you can get on with that while the sponge is cooking. I promise you it’s worth it!
saves energy
Microwaves use significantly less energy than gas or electric ovens which is of course, a huge bonus.
Apparently, it costs just 1p to use a microwave for three minutes, which means this recipe won’t run up your energy bill. Once I’ve perfected a microwave custard recipe, I’ll share that too!
uses budget friendly store cupboard ingredients
I do try and keep most of my recipes affordable to make for everyone.
This recipe calls for basic ingredients that most people who bake tend to keep in their cupboard – sugar, cocoa powder, self raising flour, vanilla extract (you can leave this out if you don’t have it) and eggs, butter and milk.
The chocolate custard I make to serve alongside is optional. If you wanted to skip it and simply open a tin of custard, then please feel free.
If you aren’t a fan of custard, you could swap it for chocolate sauce, ice cream or double cream. However, I highly encourage you try the chocolate custard just once – it’s so good.
how to make microwave chocolate sponge pudding
make the chocolate sponge
- Place the soft butter and sugar in a large mixing bowl. Using an electric mixer or wooden spoon, cream the butter and sugar together very well until very light and fluffy.
- Beat in the eggs, one at a time and beat well before adding the next to prevent the mixture from curdling. Beat in the vanilla extract.
- Sift together the flour, cocoa powder and salt. Fold the dry ingredients into the creamed butter and sugar until the batter is smooth. Fold in the milk. You should have a light chocolate batter that falls easily from a spoon (this is called “dropping consistency”)
- Spoon the sponge batter into a greased 1 1/2 pint microwave safe pudding bowl and smooth the top. Microwave for 3-4 minutes or until the sponge is light and springy to the touch and there is no trace of raw batter.
make the chocolate custard
- beat the egg yolks and sugar together well, then whisk in the cornflour, vanilla extract and cocoa powder.
- Bring the milk to the boil in a saucepan, then immediately remove from the heat and gradually pour the hot milk into the egg mixture, whisking all the time.
- Pour the mixture back into the saucepan and cook gently over a low heat for about 5-8 minutes, or until the custard has thickened.
- Remove from the heat and serve with the chocolate sponge straight away.
can it be reheated?
Microwave chocolate pudding is definitely at its very best eaten fresh, but if you have any leftovers, they can be reheated for about 2 minutes in the microwave. It does tend to go a little dry if you do this, but I just use that as an excuse to drown the sponge in chocolate custard!
more classic british puddings to try
did you make this recipe?
I hope you loved it! Let me know how you got on by leaving a comment below and please consider leaving a rating/review by clicking on the stars in the recipe card. Thank you!
Microwave Chocolate Sponge Pudding Recipe
Enjoy a taste of your childhood with this cosy microwave chocolate sponge pudding with homemade chocolate custard. The sponge takes just 4 minutes in the microwave so you're never far away from a delicious chocolate treat!
Ingredients
- 125g soft butter or baking spread
- 125g caster sugar
- 2 medium eggs
- 1/2 teaspoon vanilla extract (optional)
- 100g self raising flour
- 25g cocoa powder
- a pinch of table salt
- 2 tablespoons (30ml) milk
- FOR THE CHOCOLATE CUSTARD
- 4 egg yolks
- 40g caster sugar
- 15g (1 tablespoon) cornflour (cornstarch)
- 1/4 teaspoon vanilla extract
- 25g cocoa powder, sieved
- 600ml (1 pint) milk
Instructions
- To make the chocolate sponge pudding, place the soft butter and sugar in a large mixing bowl. Using an electric mixer or wooden spoon, cream the butter and sugar together very well until very light and fluffy.
- Beat in the eggs, one at a time and beat well before adding the next to prevent the mixture from curdling. Beat in the vanilla extract.
- Sift together the flour, cocoa powder and salt. Fold the dry ingredients into the creamed butter and sugar until the batter is smooth. Fold in the milk. You should have a light chocolate batter that falls easily from a spoon (this is called "dropping consistency".)
- Spoon the sponge batter into a greased 1 1/2 pint microwave safe pudding bowl and smooth the top. Microwave for 3-4 minutes or until the sponge is light and springy to the touch and there is no trace of raw batter. It might look a little wet in parts, but that's fine. A little stickiness is desirable here. Leave the pudding to stand in the microwave for 2-3 minutes before turning out onto a serving plate.
- To make the chocolate custard, beat the egg yolks and sugar together well, then whisk in the cornflour, vanilla extract and cocoa powder.
- Bring the milk to the boil in a saucepan, then immediately remove from the heat and gradually pour the hot milk into the egg mixture, whisking all the time. I find it helpful to place the bowl of egg yolks on a tea towel so it's not dancing all over my worktop when I'm trying to whisk in the milk!
- Pour the mixture back into the saucepan and cook gently over a low heat for about 5-8 minutes, or until the custard has thickened. Serve with the chocolate sponge straight away.
Notes
This chocolate sponge takes 4 minutes in my 800 watt microwave, but might take a little less or more time in your microwave.
If you don't want the chocolate custard, you could also serve the sponge with chocolate sauce, regular custard, cream or ice cream.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 660Total Fat: 36gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 353mgSodium: 585mgCarbohydrates: 73gFiber: 3gSugar: 46gProtein: 12g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.
Really good result! I did 3 1/2 minutes, and it was cooked. Perhaps 3 would have been enough – it looks less done (like raw) than it is.
I didn’t bother with the sauce, just added 3 tsp of cocoa powder to half a carton of premade custard.
I’m so glad you enjoyed, thanks for trying the recipe!
What do you mean exactly when you say ‘ soft butter’? I’m assuming you just mean butter at room temp ?
Yes, the butter needs to be soft enough to cream with the sugar, so room temperature is fine 🙂