Microwave cooking used to be quite a big thing. There were multiple books explaining the techniques to make a ‘roast’ microwave chicken just like the real thing, and lots of cake recipes in ring pans for efficient cooking.
Generally I’m not a big fan of microwave cooking. Like lots of people I probably underutilise mine, tending to stick to reheating and defrosting – and an occasional quick bowl of porridge.
So, I’m not quite sure why I first tried this recipe many years ago, though it was probably the obvious – bananas! chocolate! – but it has been a quick dessert staple for us ever since.
It takes about five minutes to mix together (in the same bowl you cook it in), 12 (maybe 15) minutes to cook, and it’s really delicious, forming a rich cake layer over a runnier ‘sauce’. Purely by chance, it’s also egg-free and could easily be dairy free as well – I think coconut oil and milk would work really well with the bananas and chocolate…
As we (finally) head into cooler Autumn weather, it really is the perfect quick warming dessert 🙂
12 minute banana chocolate pudding
- 1/2 c milk
- 100g dark chocolate
- 50g butter
- 3 ripe bananas
- 115g self raising flour
- 70g caster sugar
- 2 Tbs cocoa
- 100g brown sugar
- 1 Tbs cocoa
- 3/4 c boiling water
Microwave milk, chocolate and butter in a microwavable bowl on high for approximately 2 minutes and stir until smooth. Stir in mashed bananas, followed by flour, sugar and cocoa.
Smooth top of batter, then sprinkle with brown sugar and extra cocoa. Carefully pour over boiling water. Cover (with cling film or a plate) and cook on medium (70%) power for about 12-15 minutes until just set. The top will still look moist, but will feel fairly firm. Stand covered for five minutes.
Serve warm with cream or ice cream.
Serves four, generously.
One year ago: Black grape jelly jam
For the other side of the world
Six months ago: Fennel ice cream