Menu Enter a recipe name, ingredient, keyword...

CHOCOLATE PUDDING - Microwave Method


Rate this recipe 3/5 (26 Votes)


  • 1/2 cup baking cocoa
  • 1/4 cup sugar
  • 3 tbsp cornstarch
  • 1/2 tsp salt
  • 3 cups 2% milk
  • 1 tbsp butter
  • 1 tbsp vanilla


Servings 6
Level of difficulty Easy
Preparation time 5mins
Cooking time 8mins
Cost Average budget


Step 1

In a 4 cup pyrex measuring jug (or other suitable microwaveable container) mix the cocoa, sugar, cornstarch & salt.

Step 2

Gradually stir in the milk a little at a time making sure there are no lumps.

Step 3

Microwave on high for 6 - 8 minutes until thickened. Remove the mixture every 2 minutes and stir thoroughly before putting back in the microwave. Be careful as the mixture will become very hot.

Step 4

Add the butter and vanilla & stir until smooth and well mixed.

Step 5

Pour into serving dishes, let cool and then refrigerate.

If you don't want your pudding to get a "skin" on the top, you can cover the surface of the pudding with plastic wrap, parchment paper, wax paper etc.

You'll also love

Chef Tips and Tricks

Chocolate Beetroot Cake

 Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot. 


  •  1.3 cups beetroot
  • 2 eggs
  • 2 tablespoons oil
  • Juice of 1/2 lemon
  • 4/5 cup flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • Melted dark chocolate


  1. Preheat the oven to 350° F. 
  2. Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
  3. In a bowl, whisk together the flour and sugar.
  4. Add the blended beetroot mixture, and mix until smooth. 
  5. Add the baking powder and mix until fully incorporated. 
  6. Pour the batter into silicone cake moulds. 
  7. Bake for 30 minutes, or until you a pick comes out clean. 
  8. Top with melted dark chocolate, and enjoy!

Review this recipe

Smores pie Chocolate Pudding