Not too long ago I was home working on the computer and a thought occurred to me. I wanted pudding, chocolate pudding. I don't keep it in the house because my son won't eat it and if I make a whole box of it, I will eat all of it.  Yet, here I sat really, really craving chocolate pudding.  My first thought was, should I run to the store? No it's already 9:30 and by the time I go and get back and make it, it will be quite late.  Then I thought, can you make homemade pudding in the microwave. Hmmm, needless to say after many attempts I can safely say that  "Yes, you can make really good homemade pudding in the microwave".  Astoundingly good pudding.  The best part, from start to finish, 10 minutes max.  I now have it down to about 5 minutes.  I love whipping this one up, if you don't have the cream, don't stress.  Just add an extra tablespoon of milk. It might loose a bit of the creaminess but I'm not really sure.  You can make it with margarine that has a low water content.  Some of the cheaper ones are mostly water and I found it doesn't work really well. 
As always, I hope you enjoy. Oh and yes, this is gluten free.
Serves: 1


1/2 cup Milk
1 TBSP Heavy Cream (or whole milk)
2 TBSP Sugar (3 TBSP if you like it sweeter)
1 TBSP Butter
1 egg Yolk
1 tsp Corn Starch
2 TBSP (or just slightly less) Cocoa powder
pinch of Salt

Mix the milk and cream in a microwavable cup
Heat on high for 1 minute
Add the tablespoon of Butter 
Heat for 30 seconds
Use a small whisk and briefly whisk the butter/milk/cream (careful it will be hot)
Temper the egg yolk*
Add to the hot milk slowly
Stir in the sugar, cocoa, and salt and whisk until all is incorporated (don't feel any granules of sugar).
In a separate cup (use the same measuring cup you used to temper the eggs) Place your 1 teaspoon of cornstarch and mix with about 2 tablespoons of the chocolate mixture.  When the cornstarch is completely incorporated, add it to the main mixture.  
Make sure all is mixed together
Heat on high for 1 1/2 minutes
It will be hot and should now be thick (it won't be super thick but will thicken more as it cools, if not stir and heat for 20-30 seconds more)

Either eat it warm or if placing in the refrigerator for later, lay saran wrap right on the pudding.  This will stop a crust from forming.  Serve with some fresh fruit.

*To Temper:  Have the yolk in a separate bowl (I just use the 1/2 measuring cup that I measured the milk in).  Whisk the yolk briefly, then using a tablespoon at a time and whipping in between, add hot milk until you have added about 1/2 cup of the hot milk to the egg yolk. Now, slowly add to the rest of the hot milk mixture, whipping the entire time

Showing tempering the egg yolk.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
I also made a lemon custard in the microwave. Send me a message and I can tell you how!
Nutritional information obtained using
I normally don't eat cake or cupcakes but I was sitting at my computer for hours and it had started to rain outside, something we haven't had in a while and I wanted something to nosh on.  I suddenly decided that I had a sweet tooth and nothing looked really good.  I've been working on the gluten free mug cake for awhile now and thought, hmmmm let's have one.  Now, here is the thing.  The cake will run out if you use a standard size mug.  For artistic photographic reasons it looks good but really, use an oversized mug or use two mugs.  It is enough for two people.  Here is the other thing.  These don't 'save' very well.  They are great when they come out of the microwave but are just ok the next day.  Here is one more thing, when using gluten free flours, it is best to weigh it out.  Four tablespoons of one brand of GF flour will weigh mush differently than another.  In this recipe I use King Arthur GF Flour All Purpose, I use 53 grams and that is what I based the recipe on which is roughly 4 tablespoons.  I also tried the new Pillsbury GF Flour with the Pea flour and it was a bit different, more spongy.  The Better Batter was a lot more dense.  The Bobs RedMill AP GF Flour gave it a much different taste especially if you use the one with the bean flour in it.  It really is up to you.  I keep all these in the house for different purposes.  Some make great crusts and others work well in standard baking, while others work  in dredging and sauces.  Some I have just for the taste. Gluten free flours are a personal choice.  I know some friends who just stick to one brand or others who make their own.  Experiment, though it can get a bit pricy.  With that rant over, go ahead and make this and let me know what you think.  Oh, and you can make it with 4 tablespoons of regular flour.
Serves 1


2 TBSP Butter
1 Egg
3 TBSP Milk
53 g Gluten Free Flour or 4 TBSP reg Flour
2 TBSP Coca powder
3 TBSP Sugar
1/4 tsp Baking Powder
1/2 tsp Nutmeg
Pinch or two of salt
2 TBSP Toffee crumbles
2-3 Caramels
1 Large microwavable mug

Optional:  Powered sugar for dusting

Melt butter in mug (about 30 seconds), crack in egg and immediately beat or whisk until smooth, add flour, nutmeg, salt and baking powder. Stir or whisk until smooth.
Add milk and stir or whisk until smooth
Add Cocoa and Sugar
Make sure that you stir all the way to the bottom.
Add the chunks of candy
You can omit the candy and it will still cook the same OR you can break up some peppermint candy and add that instead.

Heat on high 1 1/2 minutes.  If your mug is not big enough it will goop out.  Don't worry about it.  Don't overcook it as it will turn very hard.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Nutritional information obtained using Based on 1 serving