Cooks in 10-12 minutes!

Watch our YouTube tutorial HERE



60g butter, melted

1.5c SR Flour

2/3c caster sugar

1/4c cocoa

2/3c milk

2 teaspoons vanilla


1/2c brown sugar

1/2c white sugar

1/3c cocoa

2c boiling water

Sift dry ingredients or whisk together in a mixing bowl. Add melted butter, milk and vanilla and mix with a wooden spoon.

Pour into a large, greased microwave-safe dish. 

In a mixing jug, stir together all the sauce ingredients. Pour the sauce over the pudding and cook for 10-12 minutes on full power.

Tip #1 - Make sure your microwave dish is large, or all the sauce will spill over while cooking!

Tip #2 - Pour the sauce mixture over the back of a spoon so it doesn't dig holes in your pud mixture

Tip #3 - Sit the pudding on an upside-down sandwich plate while it's cooking. It helps it cook evenly. 



An absolute favourite!

170g butter, softened

4 tablespoons of icing sugar

1.5c plain flour

5 tablespoons custard powder

- Preheat oven to 180 degrees (or 160 fan forced).

- Cream butter and icing sugar until light and fluffy. Add sifted flour and custard powder.

- Mix well. 

- Roll teaspoons of mixture into small balls, place on greased or lined trays.

- Push down with a fork.

- Bake 10-15 mins until golden. Cool well before icing.

- Match up similar sizes and sandwich together with stiff icing made from icing sugar, a teaspoon of melted butter and water.

Tip #1- If mixture seems too dry after all ingredients are combined, or you're overly generous in your dry ingredient measurements, just mix in a little melted butter until dough is moist enough to form a ball.


Tip #2 - For show events, I weigh the dough so the biscuits are uniformly 15 grams, and pipe the icing onto the biscuit. For home I just dab the icing on with a spoon and nobody dares complain!


Tip #3 - Dip fork in water to stop it sticking to the dough


Serve with love! Picture: Bookish Bron

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