We both ate this dish in a restaurant when a buddy came to see me in Brazil. It was so good that I tried to make a similar dish at home. Snow peas were also included in the restaurant version; however, I decided not to utilize them and concentrated on the heart of palm.
| Prep Time: | 10 mins |
| Cook Time: | 4 mins |
| Total Time: | 14 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup butter
- ¼ cup white sugar
- ½ cup self-rising flour
- 1 egg, beaten
- 2 tablespoons milk
Instructions
- In a medium bowl, cream together the butter and sugar until smooth. Mix in the egg and milk gradually, so as not to curdle the butter. Sift in the flour, and fold in gently. Transfer to a 1 pint microwave-safe bowl.
- Cover, and cook for 3 1/2 minutes on full powder, or until the pudding appears set when gently jiggled, and the top is sticky. Serve hot.
Nutrition Facts
| Calories | 227 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 301 mg |
| Sugars | 13 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
The flavor of this was nice (I did add vanilla), however the texture was dense and dry. I only cooked for 3 minutes but it didn’t help.
This came out dry and crumbly. It’s a good start, but I’m not quite sure what to do to make it moist. I put corn syrup on the bottom and even a little on the top (after poking a few holes).
A quick, simple, easy pudding that the whole family love. Its great with jam – am going to try Syrup next time.
very very very very much a munchie killer!!!!! 🙂 made as per recipe, except i added a cappuccino instant mix packet and let cook for 3 mins only. turned out brilliantly!! very light very fluffy and very tasty, the cappuccino was a very good addition 🙂 im going to make another right now!
What an easy and delicious recipe! Added some lemon zest to give it a kick and it turned out great. Will be making again!
Fantastic idea! Found this recipe when wondering what to do with extra butter-sugar glaze that I had made for another recipe I found here, Lemon Fiesta Cake (http://allrecipes.com/recipe/lemon-fiesta-cake/), so this had a tinge of lemon flavour as well — brilliant! Didn’t change anything else in this recipe (other than the spritz of lemon juice added to the butter-sugar mixture for the glaze I made), and it cooked to perfection in 3 1/2 minutes exactly. This recipe is so versatile that I’m definitely going to try this again with perhaps cocoa powder and some more sugar, maybe some roasted walnuts or pecans thrown in as well. Served with a dollop of ice cream to add some moistness, this would make a ridiculously easy yet wonderful dessert. Thank you!
Just tried this! Not too shabby, but I do have a couple of suggestions: I doubled the recipe, and added honey to the bottom of a pyrex dish before microwaving in my stagnant microwave. I found that 5 solid minutes just wont do the trick alone, as it was very dry for my tastes on the edges, but still fairly liquid in the center. Im going to guess that 2.5 minutes, turn, 2.5 minutes would help cook more evenly if your microwave doesn’t spin (1.5 for standard directions). Also, using this recipe as a base for strawberry shortcakes or any berry-fruit dessert would be marvelous! Pecans would really bring the flavor out as well!
I don’t know if I did this right or not, but regardless it turned out delicious. I will definitely be making this again.
This is your basic micreowave sponge cake recipe, not in anyway a pudding, but great and super easy no matter what you want to call it!!
Wow, I saw this and said to myself “there is no way that works.” Well, I’m actually totally shocked that it does. My microwave is very strong, so I cooked it at 2:15. Melted a Hershey bar & bam, quickest sweet tooth fix ever! The actual cake w/o the chocolate is pretty dry & unimpressive.
I have made this a number of times and it’s always turned out light and fluffy and tastes delicious. I also add a cup of boiled water mixed with 1Tbsp of brown sugar + 2Tbsp of honey or golden syrup and pour over top before microwaving. This makes the perfect self saucing pudding.
Pretty good for a really quick dessert. I didn’t have self-rising flour, so I made some by adding 3/4 tsp baking powder and 1/4 tsp salt to a 1/2 cup all-purpose flour. I also added a small splash of vanilla and about a 1/4 tsp of cinnamon. I dividing the batter among 4 ramekins to make individual servings and microwaved them for 1:45. I thought the cake turned out light and fluffy, but my husband thought it was a bit dry. Topping it with some homemade strawberry jam and a dollop of whipped cream was nice.
I have made this recipe so many times, its delicious. I followed it completly and has turned out fab every time
I am looking for microwave recipes so I gave this a try. It was good but a little dry so I only gave it 4 stars. I will try again in the future and lower the cooking time to see if that halps.
This was wonderful! I put a tablespoon of golden syrup in the bottom. I only cooked it for 3mins and it was a perfect consistancy!! I will definately make it again!
easy, goes well with custard. I put some golden syrup in the bottom of the bowl before i cooked it and it was tastier and moist. I cooked it for 3m15sec
Quick and easy to make. The quantities struck me as a bit on the small side – I doubled it for my family of four and it was just right. Maybe we’re just greedy…
Pudding??? NO WAY!! but an AWESOME microwave cake!! I don’t know where I went wrong but I’m glad I did.. IT was just too easy to believe. EXCELLENT recipe. OH boy cant wait to make it again. 😀
It was delicous, real tasty if you serve it wth some custard.
Do NOT expect a pudding with this recipe, but more of a dense pound cake (having attended culinary school in England, I know that “pudding” is just a general term for dessert in Britain). That said, I was still hoping for something in between a pudding and cake or at least extremely moist given the instructions to cook till the top was “jiggly.” Not so–this is 100% cake. Cooking time is way off. You only need to microwave it for 1.5-2 minutes; if you did 3.5 minutes you would end up with a dry and tough textured cake. On its own, this is a rather bland and unfulfilling cake. To redeem it, I topped it with freshly sliced strawberries and some cream, and that was very tasty. If you need an instant and dense cake (do not expect anything light or fluffy) to serve as a base for some type of dessert sauce/custard/fruit, this will do the job, but otherwise I can’t recommend this recipe.
This is short one star only because I didn’t know what to expect. I never tried Yorkshire Pudding before. I didn’t have self-rising flour, so I substituted with flour and added 3/4 tsp baking powder. I didn’t know how to work the power level on my microwave, so let it cook for 4 minutes instead of 3-1/2. I think I overdid it because the end result was a sponge cake. So, not a pudding like I expected but still a GREAT QUICK recipe for sweet comfort dessert. The recipe could use more vanilla. I will make it again. I loved that it wasn’t too sweet and could be dolled up nicely with jam, syrup, or berries (baked in or on the side.)