I was looking for a red velvet steamed pudding for Valentine's Day and came across a recipe for mini puddings steamed in the microwave. This is super easy (I tweaked the recipe a bit) and very rich. Not as red as I would have like, so I'd consider adding more red food coloring. It's nice for a quick dessert and to satisfy a chocolate craving.
Equipment needed: electric mixer, kitchen scale (measuring in grams on a scale is more precise), a 400 ml ramekin or mug.
INGREDIENTS (Pictured above in first two photos)
1/2 tsp baking powder
1 cup all purpose flour
1/2 cup milk
150g unsalted butter, softened
1 tsp vanilla extract
125g raspberries
3 tsp red food coloring
1/4 cup cocoa
2 eggs
200g 70% cocoa dark chocolate, chopped finely
Whipped cream and lemon zest for topping
INSTRUCTIONS
Place flour, sugar, cocoa, baking powder, butter, milk, eggs, vanilla, raspberries, food coloring, pinch of salt and half the chocolate in a blender and process for 1 minute or until smooth.
Divide mixture evenly between 4 x 400ml-capacity mugs until half to three-quarters full (experiment with this). My first one overflowed! Top each with remaining chocolate (I grated a square of chocolate) and 11/2 tablespoons of water. Place onto a plate and microwave for 2 minutes or until puddings have risen – they will still be soft in the center. To serve, top with unsweetened whipped cream with some lemon zest and extra raspberries. I wouldn't recommend a sweet topping as the pudding is already very sweet.
INGREDIENTS (Pictured above in first two photos)
1/2 tsp baking powder
1 cup all purpose flour
1/2 cup milk
150g unsalted butter, softened
1 tsp vanilla extract
125g raspberries
3 tsp red food coloring
1/4 cup cocoa
2 eggs
200g 70% cocoa dark chocolate, chopped finely
Whipped cream and lemon zest for topping
INSTRUCTIONS
Place flour, sugar, cocoa, baking powder, butter, milk, eggs, vanilla, raspberries, food coloring, pinch of salt and half the chocolate in a blender and process for 1 minute or until smooth.
Divide mixture evenly between 4 x 400ml-capacity mugs until half to three-quarters full (experiment with this). My first one overflowed! Top each with remaining chocolate (I grated a square of chocolate) and 11/2 tablespoons of water. Place onto a plate and microwave for 2 minutes or until puddings have risen – they will still be soft in the center. To serve, top with unsweetened whipped cream with some lemon zest and extra raspberries. I wouldn't recommend a sweet topping as the pudding is already very sweet.