Warm Choc Raspberry Mug Pudding

Choc mud pudding

Makes one pudding


  • 5 tablespoons wholemeal self-raising flour
  • 3 teaspoons raw cacao powder
  • 1 tablespoon almond meal
  • 1 tablespoon Natvia (or an alternative natural sweetener)
  • 2 tablespoons fresh or frozen raspberries (I used frozen)
  • 2 tablespoons skim milk or unsweetened almond milk (I used skim)
  • 1 free range egg
  • 1 teaspoon sunflower oil
  • 1/4 teaspoon vanilla extract


  1. Combine flour, cacao, almond meal & Natvia in a mixing bowl.
  2. Add raspberries and stir to coat with dry ingredients.
  3. In another bowl whisk the milk, egg, oil and vanilla extract.
  4. Add wet ingredients to dry ingredients and gently stir until combined (don’t overmix or the pudding will be tough).
  5. Spoon mixture into a mug and cook in microwave for 70-90 seconds or until pudding rises.
  6. Dust pudding with a little extra raw cacao powder and serve immediately.

Nutritional Info (per pudding):

Choc Raspberry pudding - Nutritionals Capture