Donna Hay: Basics To Brilliance Kids

For an easy dessert, try Donna Hay's microwaveable chocolate pudding cups! 


  • 40g unsalted butter

  • 2 tablespoons raw cacao or cocoa powder

  • ¼ cup (60ml) maple syrup

  • 2 tablespoons milk

  • 1 egg

  • 1/3 cup (40g) almond meal (ground almonds)

  • ½ teaspoon vanilla extract


  • 1.

    Place the butter, cacao, maple and milk in a medium heatproof jug. Place in the microwave on high for 30 seconds.

  • 2.

    Remove the jug from the microwave and, using a fork, whisk the mixture until it’s smooth. Break the egg into the jug and add the almond meal and vanilla. Whisk again until it’s all combined. Divide the mixture between 2 small microwave-safe mugs* (see notes) or ramekins.

  • 3.

    Place both mugs in the microwave on high for 1 minute 20 seconds or until the puddings are set around the edges but still a bit wobbly in the middle.

  • 4.

    Using a tea towel, carefully remove the puddings from the microwave (the mugs may be hot to handle). Serve warm with vanilla-bean yoghurt or ice-cream on top, if you like.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 728kj
  • Fat Total 29g
  • Saturated Fat 12g
  • Protein 9g
  • Carbohydrate 113g
  • Sugar 97g
  • Sodium 60mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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*Cups with metallic details don’t mix well with microwaves. Plain, ceramic mugs are a good option. Be sure to check if your mug is safe for the microwave.

For more recipes like this, purchase your copy of Donna Hay's new cookbook, 'Basics to Brilliance Kids' at or from your favourite book store.

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