Chocolate hazelnut pudding mug

No need to skip dessert on busy weeknights with this easy, microwaveable chocolate and hazelnut pudding recipe. For an extra touch of decadence, top with icing sugar, cream and fresh raspberries.

  • 5 mins preparation
  • 1 min cooking
  • Serves 1
  • Print


  • 1 extra large egg
  • 2 tablespoons milk
  • 1 tablespoon canola or sunflower oil
  • 1/4 cup (30g) self-raising flour
  • 2 tablespoons CSR Rapadura Sugar
  • 1 tablespoon cocoa
  • 1 tablespoon dark chocolate chips
  • 1 tablespoon roasted hazelnuts, chopped
  • CSR Icing Sugar, cream and raspberries, for serving


  • 1
    Crack egg into a 350ml capacity coffee mug or ramekin. Add milk and oil, whisk well with a fork.
  • 2
    Add flour, sugar and cocoa to mug and whisk in well. Sprinkle with choc chips and hazelnuts.
  • 3
    Microwave on high for 70 seconds, or until it has risen and is only just cooked in the centre.
  • 4
    Serve with a dusting of icing sugar, a dollop of cream and some fresh raspberries.


For variation, add a teaspoon of instant coffee into the mixture prior to cooking.

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