Festive Chocolate Cream Pudding Microwave Recipes

Steps:

• Place butter in a microwave proof dish, melt on high for 1 minute.
• Stir in sifted flour, cocoa, sugar ,milk and vanilla.
• Beat until smooth with a wooden spoon.
• Sprinkle with sifted cocoa & brown sugar.
• Pour over boiling water.
• Cook on high for 12 minutes (watch incase it boils over).
• Let stand 5 minutes before serving.
• Serve with ice cream or cream.

Steps:

• Mix together milk, salt and cornstarch in microwave safe bowl.
• Stir in chocolate chips.
• Put in microwave uncovered for 40 seconds on HIGH.
• Stir until chips are well melted& blended.
• Heat another 30 seconds.
• Keep a close eye on it so it doesn't bubble over.
• At this point if it has not thickened, (will depend on wattage of microwave) keep going for 20 seconds intervals, stirring between each one until thickened.
• Do keep an eye on it at all times.
• Eat it right away (which is the way I like it) or let it cool.

Steps:

• In a 4 cup microwave safe glass container combine dry stuff, then stir in the wet stuff.
• Cook on high for 2 minutes, then whisk the mixture.
• Cook on high one more minute at a time, whisking after each minute, until thickened.
• Once it's almost thick, you should go for 15- 30 seconds at a time.
• Allow to cool if you can wait!

Steps:

• In a large bowl, combine the eggs, milk, and syrup. Gently stir in bread; let stand for 15 minutes or until bread is softened., Transfer to a greased 8-in. square baking dish. Microwave at 50% power for 18-22 minutes or until a knife inserted in the center comes out clean., Meanwhile, in a small bowl, beat cream until it begins to thicken. Add sugar and extracts; beat until soft peaks form. Serve with bread pudding. Sprinkle with candies if desired.

Steps:

• SAUCE: In a microwave safe container combine all the sauce ingredients and cook on high til it's all melted together. Usually takes a couple of minutes to melt it all.
• PUDDING: While the sauce is microwaving, get a large, microwave-safe bowl (I often use a casserole dish) and throw in all the Pudding ingredients except the milk then gradually add the milk while stirring until it forms a soft, moist dough. It's important to use a large bowl because the dough will rise quite a bit as it cooks.
• COMBINE FOR DELICIOUSNESS: Pour all the sauce over the dough then put it in the microwave a cook on high for 7 minutes.
• SERVE: You can have this on it's own but I like to have it either with fresh cream or vanilla ice cream. I'll use a Kiwi (New Zealand) saying meaning you'll like this - "Sweet As!" Enjoy!

Steps:

• Combine milk, butter, and chocolate chips in a microwave safe bowl and microwave on HIGH for 90 seconds, then stir; microwave for another 30 seconds and stir again (if butter and chocolate has not melted at this point continue microwaving and stirring at 30 second intervals until melted).
• In an 8x8-inch glass baking dish or one of similar size, spread bread cubes evenly, then sprinle evenly with raisins, nuts, and salt.
• Quickly beat together chocolate mixture, eggs, sugar, vanilla, and cinnamon (mix well).
• Pour mixture over bread and microwave on BAKE-7 or MEDIUM for 12-14 minutes.
• Let stand for 5 minutes before serving.

Steps:

• Butter four 8-ounce ramekins. In food processor, finely grind chocolate. Add butter and sugar and process until thoroughly combined. Add flour, 1/4 cup of heavy cream, eggs, vanilla, cinnamon, baking powder, salt, and cloves, and process until smooth.
• Divide mixture evenly among ramekins and cover tightly with plastic wrap. (Batter can be made ahead and regfrigerated in ramekins, covered with plastic wrap, up to 6 hours.)
• Leaving plastic wrap in place, microwave ramekins on high for 1 minute 20 seconds. Remove from microwave and pierce plastic wrap with tip of sharp knife. Cover each ramekin with heavy plate and let stand, steaming, 7 minutes.
• While cakes are steaming, beat remaining 1/2 cup cream in large bowl until foamy and slightly opaque. Add confectioner's sugar and beat until soft peaks form.
• Remove plate and plastic wrap from each ramekin. Invert each cake onto individual serving plate and unmold. Top each with dollop of whipped cream, sprinkle with additional cinnamon, and serve.