Microwave Chocolate Pudding Cake Recipe (2024)

Yes,I'd like to make this in individual ramekins. Cooking instructions, please?

Would a 9 inch ceramic or glass ceramic pie plate work for this? An 8x8? I am confused what a 1/2-2 quart souffle dish would look like or why I would specifically need to use that? I know they are oval but I am trying to understand what size that would be...tx.

1 quart = 4 cups1 1/2 quarts = 6 cups2 quarts = 8 cupsTake a measuring cup and use water to determine the capacity of your pie plate.A soufflé dish is round and has straight sides. Possibly chosen because it's most like a round metal cake pan, which can't be used in a microwave.IMO a straight sided dish (such as a casserole dish) might result in a more consistently cooked cake than a slope sided dish. May need to adjust cooking time based on dish dimensions & batter depth.

could you make this in the oven? We don't use a microwave.

Would love to know if a vegan version will work, with plant based butter and milk?

Can this be prepped ahead of time and then just add thr boiling water and pop in micro?

Does this cake require natural cocoa powder, or will it work with dutched cocoa powder?laura

Look up Nigella Lawson's Sticky Toffee Pudding. Her recipe calls for baking it in the oven.

Could this dessert be made with Almond flour?

it was so awesome and easy to make

This looks delicious! Are there any changes I should make if I want to bake it in the oven instead?

Agree! What would be the microwave times for individual serving bowls?

Let’s be real-the majority of us will be making this alone at 1 AM and need cook times for individual ramekins.

An 8x8 glass or ceramic would be perfect for this. In fact, many traditional -oven- recipes call for an 8x8 pan.

Here's what I did for individual ramekins. I had 6-ounce ramekins. Melted a slice of butter in each as directed. Halved the recipe and mixed in separate bowl. Put 1/4 of the cake mix, then 1/4 topping in each ramekin. Poured an estimated 1/4 of the boiling water into each one. Baked in my microwave for 5 minutes. They turned out great. I haven't made this in a bigger dish, so I'm not sure how it compares, but there was dense cake and gooey molten chocolate. Worked for me!

Michele, yes you can bake this in your oven. My family has been making a very similar dish since my grandmother found the recipe in a magazine during the Depression. We've always called it Dustbowl Pudding. We bake ours at 350F for 40 minutes, but the proportions are somewhat different, so you'll need to watch yours carefully the first time. We also like to add walnuts. This is one of my all-time favorite desserts!

I would NOT put a teaspoon of salt, Diamond National or any other kind, in this cake. For some reason the Times cooking section is obsessed with kosher salt and seems to require it in every recipe.

This was terrible. Sprinkling the dry topping ingredients and then pouring boiling water on them failed to dissolve the dry stuff. Much better to simply dissolve the dry topping ingredients in the boiling water before pouring on the batter. The cake texture was mealy, dense and ugly as sin. Much better to mix the batter separately, pour into the cooking dish, and smooth. The flavour was gross. Much better to use the recipe in Not Your Mother's Slow Cooker Cookbook.

I made this just as written. It tastes way, way, way too salty. The predominant flavor is salt followed by chocolate. I'm going to try it again and cut the salt in the cake portion to 1/4 teaspoon. Combined with the topping, the dish would then have 1/2 teaspoon salt total, which seems more normal for a cake of this size.

I used Pamela’s gluten free flour baking mix to replace the regular flour and it was perfect! I was so surprised. Curious what people who didn’t use individual ramekins did to store the leftovers?

A quick novelty perhaps but this was disappointing. I felt it was a waste of my ingredients as other conventional preparations would be as simple and efficient while turning out a higher quality product. Much too salty as written.

Adjust salt - too much as called for in recipe! Adjust sugar, just too sweet - ¾ cup in all should be enough and allow for more flavor to surface from other ingredients Be open to adjusting microwave time: probably goes w/out saying but MWs aren’t equal! Even using a small, less powerful model 7 mins was 2 mins too long. Cake was dry and crumbly, a bit more moist would be very desirable!

I cant bake at all but i tried this cake because it sounded quirky enough for my minimal baking talents. It was delicious and easy. Its best served right out of the microwave and definitely with ice cream.

Wow. More than satisfied my husband’s insatiable desire for chocolate. Successfully halved the recipe, microwaving in under 5 minutes. Used a good Dutch-processed cocoa. Make sure you use a vanilla ice cream that has cream as the first ingredient. It was amazingly simple to pull off, yet the end result was rich. I plan to serve this at our next dinner with our good friends. My husband (and I) thank you!

LOVED this, so easy and quick, and very rich and gooey

This was great!! I made it for Valentine’s Day. Easy and so good!

As a chocoholic who, on occasion, needs their chocolate fix on short notice, I cannot understand why this is not a 5-star rated recipe...lol. I've made this twice as written...amazing! I used the 1.75 quart Pyrex glass storage container in my pantry. It's 7" diameter with 3.25" high sides. The mixture boils up to within 1/2" during cooking so the high sides help. 5 minutes gave lots of sauce; 7 minutes have some boilover the top of the sides and very little sauce.

An oldie but a goody, in the Betty Crocker cookbook ca. 1970s, baked in oven:).

Pretty good! If you need a quick "brownie sundae" substitute, this is great!Did a half recipe and cut sugar quite a bit (60g in batter, 40g for the topping). Plenty sweet and textures still worked.

Is it OK if I eat the whole thing at once, or is it better to consume it over the course of an hour? Thanks.