Teacup Maple Syrup Puddings (Microwave)

Autumnal nights, crisp and cool, are perfect for puddings. And, a sweet & saucy pudding, in a teacup, not only warms your heart but your hands too as you wrap them around your chosen mug (after it's cooled down to a safe hold-able temperature, that is).

A sweet and warm teacup pudding with a dollop of cream.

I only acquired a microwave a short time ago. I typically use it just for reheating leftovers but occasionally, I'll make these little puddings. The original recipe, for a Butterscotch version, comes from Lucy at Bake.Play.Smile.  As is my way though, I have tinkered with the recipe a little and toned down the sweetness a lot in the process. This is how I make them at my place:  

Teacup Maple Syrup Puddings

CAKE:                                                                SAUCE:

100g butter                                                       1&1/2 cups boiling water

1 egg                                                                   1Tablespoon cornflour

1/2 cup milk                                                      2 Tablespoons maple syrup

1 teaspoon vanilla extract                              1/4 cup coconut sugar

2 Tablespoons maple syrup                           thick cream for serving*

1/2 cup SR flour 

 Melt butter in your microwave.

 Whisk in milk, egg, vanilla & maple syrup.

Blend in flour by whisking gently.

 Divide the batter evenly to half-fill greased teacups.

(Recipe makes six.)

 Mix cornflour & coconut sugar together in a heatproof jug. 

Whisk in boiling water and maple syrup.

Pour sauce from heatproof jug very carefully over the top of the cake batter in each cup.

(Pouring the sauce over the back of a spoon helps:)

 Place cups (three at a time) on microwave plate & cook for 2minutes.

 Tops of puddings should be firm and a little springy. Cook further 30seconds if required.

During the cooking time, the teacups become quite hot so you need to be very careful when handling them. Allow each cup/pudding to cool before serving so that they merely warm the hands that hold them (rather than burning them).

A beautiful sauce forms underneath the cakey top during cooking.

If you would like to serve these with white chocolate chips, jersey caramels and/or ice-cream, as is Lucy's tempting suggestion, then you can. I just dollop a lovely scoop of thick cream on top before I sit myself down to savour spoonfuls of warm and gooey pudding. Delicious!

Do you have a favourite pudding recipe that you like to make? 

Meg