Microwave Banana Pudding

This is a really quick and simple pudding, that you can throw together at a moments notice, and that actually tastes really good (despite what it looks like!).

It would appear that spring has sprung in the UK. And just in time (barely) for Easter. Yesterday, we decided to go with the majority and head out into the great outdoors. We took a trip to the lovely Blenheim Palace which is luckily on our doorstep. It would appear that everyman and his dog had decided on Blenheim too.

As we headed out the door, the Husband and I looked at the two modest rucksacks we’d packed. And we paused for a second. Surely we’d missed something? Surely there was at least half a car-loads worth of ‘stuff’ not yet packed? But no! We have (finally) reached a point where we can leave the house without mounting a full-scale expedition. Result!


Trying to then get four children to pose sweetly (or indeed just look kind of in the vague direction of the camera) was, to be fair, never going to happen. But we survived. We didn’t lose anyone. There was no blood, poo or wee involved (that was a different weekend). A pretty successful outing!

Dinner has to be fairly easy when you’ve been out all day, so the kids had my Cheats Tuna Pie, and the Husband and I had leftover lamb. I do like a pudding on a Sunday though. Admittedly, yesterday wasn’t a Sunday, but it was Easter Monday, so as close as dammit. This banana pudding is so quick and easy, you can knock it out in under 15 minutes. The original recipe is another BBC Goodfood recipe, I’ve just tweeked it a wee bit.


100g butter
2 bananas
100g light brown soft sugar (any brown, or even granulated/caster sugar would do)
100g self-raising flour
2 eggs
1 tsp vanilla extract
100g chocolate chips

1. Place the butter in a 1-litre microwavable dish and microwave until melted (30 second bursts, should take under 1 minute).

Microwave Banana Pudding | thehecticcook.com

Add the 2 bananas and mash into the butter.

Microwave Banana Pudding | thehecticcook.com

Microwave Banana Pudding | thehecticcook.com

2. Add the sugar and the flour, and give a good thorough mix, either with a fork or a whisk.

Microwave Banana Pudding | thehecticcook.com

Add the eggs and whisk again. Microwave Banana Pudding | thehecticcook.com

3. Stir through the vanilla extract (it’s not essential, but it adds extra flavour) and chocolate chips.

Microwave Banana Pudding | thehecticcook.com

4. Microwave on high for 8 minutes (800W microwave), until slightly risen and cooked through.

Microwave Banana Pudding - a really quick and simple pudding that tastes really scrumptious | thehecticcook.com

This is not a pretty pudding. I sprinkled it with a little icing sugar before photographing to try to ‘jazz’ it up a little. The chocolate chips tend to sink to the bottom pretty much so you have a layer of chocolate at the base. You could try sprinkling some chips on the top just before microwaving, see how that goes. But this is actually really tasty. I serve it with custard and it tends to go down a storm (except with Alice who ‘doesn’t do pudding’ – she just gets a bowl of custard. I can’t be held accountable for all of my kids).

Microwave Banana Pudding - a really quick and simple pudding that tastes really scrumptious | thehecticcook.com

It also uses up any old and browning bananas you might have. Quick, simple, winner.

Happy cooking!



Brownie In A Mug

A gorgeous, gooey, chocolatey brownie dessert, made in a mug, ready in under 5 minutes. Delicious!

So you’re either going to love me or hate me for this post. You’ll love me, because this is the simplest and quickest recipe possible for achieving the most gorgeous, fudgy, chocolatey, delicious dessert possible. Or you’ll hate me. Because this is the simplest and quickest recipe possible for achieving the most gorgeous, fudgy, chocolatey, delicious dessert possible. You get the picture?

I’ve made this twice in the past week. All for myself as well (don’t tell the Husband – well if he will go away with work and leave me with four small imps children). To be fair, the first time was experimental, to see if it would work. The second time was in order to take photographs for this blog post. See what I have to endure for this blog? Selfless to a fault.

I got this recipe from Pinterest, from Musings of a Gem, and pretty much followed the recipe as it is. The original recipe is in US cups though, so I’ve made the conversions to grams. So here it is. Possibly the best/worst discovery of my (waistline’s) life.


35g (1/4  cup) plain flour 
50g (1/4 cup packed) brown sugar 
15g (2 tbsp) cocoa
∼20g (2 tbsp) butter, melted (or mild vegetable oil)
2 tbsp milk
handful of chocolate chips

1. Mix the flour, sugar and cocoa together in your mug/bowl, ensuring there are no lumps left. I used a little individual bowl as it made life a bit easier, but this will work fine in a microwavable mug. The sugar I used was soft brown, but you could use light brown, muscovado etc. You could use white sugar, however brown sugar will give a richer taste. Lastly, do use proper cocoa. This will just not be the same with drinking chocolate.

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2. Next add the butter and milk. You can use oil if you’d prefer, but I figured butter would taste a bit better so used that. Give the mixture a good stir ensuring no lumps of dry mix are left. This will be fairly thick and gooey. Add to this your chocolate chips and mix in. I used white chocolate. You can use whatever you’d prefer. Or leave out if you’d rather. Or add nuts, fruit etc. Experiment and find out how you like it.

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3. Pop this in the microwave (no need to cover) and cook on full power for 30 second intervals. I found mine was cooked after 80 seconds (I realise that’s not a 30 second interval, but I judged it and got it out early). In case it helps, our microwave is 800W. You want it spongy on top, but still gooey. If you start to smell burnt chocolate, STOP COOKING.


It’s not the prettiest picture in the world, but by golly, it was bloody amazing. I added a scoop of ice-cream – what goes on the side is important in my world.


My first experience, I failed to finish. I managed fine the second time. It’s clearly about practise 😉

Happy cooking!


Because I’m a Brit, all my measurements are metric, so I have to change some recipes from US cups. Up until now, I haven’t included the US measurements, however, I could if I thought it would be useful. I could also make conversions from metric to cups for the British recipes I make. If you’d like me to, please do get in touch and let me know 🙂