Hot Little Pudding Cakes

 

I saw this recipe for a dessert pudding cake mix over on Mennonite Girls Can Cook the other day and thought to myself, that is genius!  I immediately bookmarked it to try at some point!

First I needed to get all of my ducks in a row. It required the use of two cake mixes and I didn't have either one in the house, as I usually make all of my cakes from scratch. This looked too good to pass by however and so I purchased the mixes.

 

I thought that this would make for a quick and easy dessert to throw together at the last minute and that it would be excellent for a Valentine's Day celebration, no matter if you are treating your honey pie or if you are treating your children.

If you are doing it for the kids, they might even be able to help you to put the puddings together. You can do one at a time in the microwave.

  

Once you have the initial mixes made these go together very quickly. About one minute to mix them up and another minute to cook. You can't get much faster than that when it comes to a hot pudding/dessert!

My dish was a bit on the small side so it did overflow a tiny bit, but I didn't mind. I thought the dribbly bits added to the scrumptious look of it.   I would place a plate underneath it in the microwave just in case. It does about double in volume when it is cooking!  

I love no fuss, no muss, delicious desserts like this one!

 

WHAT YOU NEED TO MAKE HOT LITTLE PUDDING CAKES

There are two elements to this recipe. First you will need to make two mixes and then you will need to use those mixes in a special way to make the puddings. Neither is very difficult and the ingredients are not all that complicated either. 

For the cake mix bag:

• 1 Angel food cake mix (dry)
• 1 chocolate cake mix (dry)

For the sauce bag:

• 1 cup (200g) soft light brown sugar, packed
• 1/2 cup (55.6g) unsweetened cocoa powder

 

For each cake:

• 3 TBS of the cake mix (see above)
• 2 TBS dairy sour cream
• 2 tsp sauce mix (see above)
• 2 TBS hot strong coffee or hot water 

Both bags of mix can be made and then stored in an airtight container in either the larder or in the freezer, you decide.

 

These are both cake mixes that are very common here in North America.  I think you can get the chocolate cake mix in the U.K. but the angel food cake mix might be a bit more difficult.   You can get it on Amazon,  USA Foods, and the American Food Store. 

The middle option is the cheapest price.

 

I think everything else is pretty self explanatory.  Soft light brown sugar. I did sieve my brown sugar so that there were no lumps in it.

I also sieved my cocoa powder. I used Fry's cocoa powder.  Do NOT use hot cocoa mix. The two are not the same.  Hot cocoa mix has things like sugar and milk added to it.

HOW TO MAKE HOT LITTLE PUDDING CAKES

There are two elements in the execution of this recipe.  First the mixes and then the actually putting together of  and cooking the puddings. Neither step is very difficult at all. 

Combine both of the dry cake mixes together in a large sized zip lock baggie or air tight container. Shake and or whisk together well. Seal and store in a dark cool place, or in the freezer.

Combine the cocoa powder and the brown sugar together in a medium sized zip lock baggie or air tight container, making sure that they are mixed together evenly. Seal and store in dark cool place, or in the freezer.

 

To make a cake, spray a 7-8 ounce microwave safe ramekin with some non-stick cooking spray.

Whisk the cake mix and sour cream together in a small bowl until evenly mixed. Spread in the buttered ramekin, smoothing the top over.  Sprinkle the sauce mix evenly over top.

Pour the hot coffee or water over top of the sauce mix. Do NOT stir.  Pop into the microwave and cook on high for one minute.

You can serve these right from the ramekin, or tip them out, depending on what you desire. If you tip them out, remember to flip them back to top side up for presentation.

Serve warm. Top with some vanilla ice cream or whipped cream, or even a drizzle of pouring cream to serve. Simply delicious!

This was really delicious. Not quite as dark chocolate looking as I had expected, but it tasted nice and chocolatey.  I loved the ease of both putting it together and cooking it. A 2-minute pud, what can be better than that!

I enjoyed with a couple small scoops of Haagen Das vanilla ice cream on top.  If you really wanted to pull out all the stops you could also add some hot chocolate sauce, or a few fresh raspberries on top as a garnish.

Here are some other cakes of a similar genre, except made from scratch. I think you might enjoy them as well!  Perfect for celebrations!

CHOCOLATE FONDANT CAKES - This was a very popular dessert that I used to serve at the Dinner Parties and Ladies Luncheons when I worked at the Manor. The batter can be made up days ahead of time, ready to spoon into ramekins and bake.   An excellent melting middle cake that is rich and chocolatey. I used to serve them with some fresh raspberry coulis and a little quenelle of clotted cream on top.  They were so delicious.  A real favorite!

MELTING MIDDLE CARAMEL CAKES - Perfect for a Valentines Day pud.   It's not chocolate and it only makes two servings . . . win/win . . . AND it's a recipe from that dishy James Martin . . . triple win!   Easy on the eyes and the master of desserts, I have never made one of his dessert recipes and NOT had it turn out perfectly. If you like the flavor of caramel or butterscotch, then you will love these.

Yield: Variable

Author: Marie Rayner

Hot Little Pudding Cakes

Prep time: 1 MinCook time: 1 MinTotal time: 2 Min

This handy mix means that you can have a delicious hot chocolate dessert ready at the drop of a hat. It also means that you can make as many or as few as you want at any given time. This is a very handy recipe to have up your sleeve!

Ingredients

For the cake mix bag:

• 1 Angel food cake mix (dry)
• 1 chocolate cake mix (dry)

For the sauce bag:

• 1 cup (200g) soft light brown sugar, packed
• 1/2 cup (55.6g) unsweetened cocoa powder

For each cake:

• 3 TBS of the cake mix (see above)
• 2 TBS dairy sour cream
• 2 tsp sauce mix (see above)
• 2 TBS hot strong coffee or hot water

Instructions

1. Combine both of the dry cake mixes together in a large sized zip lock baggie or air tight container. Shake and or whisk together well. Seal and store in a dark cool place, or in the freezer.
2. Combine the cocoa powder and the brown sugar together in a medium sized zip lock baggie or air tight container, making sure that they are mixed together evenly. Seal and store in dark cool place, or in the freezer.
3. To make a cake, spray a 7-8 ounce microwave safe ramekin with some non-stick cooking spray.
4. Whisk the cake mix and sour cream together in a small bowl until evenly mixed. Spread in the buttered ramekin, smoothing the top over.
5. Sprinkle the sauce mix evenly over top.
6. Pour the hot coffee or water over top of the sauce mix. Do NOT stir.
7. Pop into the microwave and cook on high for one minute.
8. You can serve these right from the ramekin, or tip them out, depending on what you desire. If you tip them out, remember to flip them back to top side up for presentation.
9. Serve warm. Top with some vanilla ice cream or whipped cream, or even a drizzle of pouring cream to serve. Simply delicious!

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