I know I said chocolate pudding, but single serve pudding recipe can be whatever you want it to be. You’ll see what I mean. It is perfect for whatever you are craving, I’m just normally craving chocolate.
Watch this Recipe Cooked Step-by-Step
Single Serving Pudding
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This single serve chocolate pudding in a mug is delicious whether you enjoy it as a warm or cold treat. This an easy pudding for one. But you don’t have to make it chocolate, I just prefer everything chocolate, but you can easily turn this into vanilla pudding, butterscotch pudding, and more. I’ll tell you how.
- 1 tbsp of cornstarch
- 2 tbsp of white sugar
- 1 egg
- 1/2 cup of milk – I use Almond milk in mine
- 1 tbsp of margarine
- 1/2 tsp of vanilla
- 1/2 cup of chocolate chips
- a pinch of salt
How to Make Single Serving Chocolate Pudding in A Mug
Mix together your cornstarch, white sugar, and egg.
Add in half a cup of milk of your choice. I prefer to use almond milk for my own.
Now you microwave it for 30 second intervals until it thickens up, mixing each time after you microwave it. It takes me about two minutes to get it thickened, it may take longer or less time using your microwave.
Now add in the margarine, a pinch of salt, and vanilla.
Now, if you want vanilla pudding you can stop here.
OR, you can add in your chocolate chips, or butterscotch chips. Mix well into the hot mixture. Once well mixed refrigerate until cooled.
Or eat it hot. Because this is just as good hot.
Singe Serve Chocolate Pudding in a Mug
Singe serve pudding made in just 3 minutes or less.
Ingredients
- 1 tbsp of cornstarch
- 2 tbsp of white sugar
- 1 egg
- 1/2 cup of milk - I use Almond milk in mine
- 1 tbsp of margarine
- 1/2 tsp o vanilla
- 1/2 cup of chocolate chips
- a pinch of salt
Instructions
- Mix together your cornstarch, white sugar, and egg.
- Add in half a cup of milk of your choice. I prefer to use almond milk for my own.
- Now you microwave it for 30 second intervals until it thickens up, mixing each time after you microwave it. It takes me about two minutes to get it thickened, it may take longer or less time using your microwave.
- Now add in the margarine, a pinch of salt, and vanilla.
- Now, if you want vanilla pudding you can stop here.
- OR, you can add in your chocolate chips, or butterscotch chips.
- Mix well into the hot mixture. Once well mixed refrigerate until cooled.
- Or eat it hot. Because this is just as good hot.
This does make a good-sized serving of pudding, I usually eat it into sittings because of the amount in it. Maybe you’ll share this with our husband or child. Or maybe you make this for yourself tonight and have a treat for two nights instead of one.
Or, sit down and enjoy this now, because who knows when you’ll get the chance again.
Ingredient Variations & Swaps
- Milk options: Instead of almond milk, try whole milk for a richer, creamier pudding; or oat milk / soy milk / coconut milk for dairy-free alternatives. Each will slightly change the texture and taste.
- Sweeteners: Swap white sugar for brown sugar, coconut sugar, maple syrup, or even honey. If using a liquid sweetener (like maple syrup or honey), reduce the milk a little to keep consistency.
- Fat source: Margarine works, but butter adds deeper flavor. For a dairy-free or lower saturated fat version, use coconut oil, vegan butter, or light butter.
- Egg substitutes: For an egg-free version, try using a flax egg (1 Tbsp flaxseed meal + 3 Tbsp water, let sit until gelled) or a chia seed substitute. The pudding may be a bit less rich, but still tasty.
- Starch alternatives: Cornstarch is the standard, but arrowroot powder, tapioca starch, or potato starch can also be used. These may affect clarity or “thickness speed.”
- Flavor swaps:
• If you want vanilla pudding, skip the chocolate chips and use vanilla extract (you already mention this).
• Butterscotch chips or caramel bits can replace chocolate chips.
• Add a bit of espresso powder to deepen the chocolate flavor.
• Use flavored extracts—mint, orange, almond—to change the flavor profile. - Add-ins: For texture or interest, consider adding chopped nuts, crushed cookies, toasted coconut, or fresh fruit (berries) at the end.
Ways to Make It Even Better / More Relevant
- Temperature options: Some people prefer this pudding warm; others cold. Let it cool in the fridge for a few hours or overnight to let flavors meld. Serve with whipped cream or a scoop of ice cream.
- Microwave timing adjustments: Microwaves vary in power. Start with 30-second intervals, but check often—overheating can cause curdling from the egg or make it rubbery.
- Texture tweaks: If you like pudding on the thicker side, increase the cornstarch by a bit (e.g. 1½ Tbsp instead of 1). For looser pudding, reduce by a bit.
- Serving size: The recipe yields a generous serving. You might want to make it smaller for individual snack portions or shareable dessert.
- Presentation: Serve in a pretty mug or small ramekin. Garnish with chocolate shavings, sea salt, a mint sprig, or a drizzle of caramel or chocolate sauce to elevate the look.
- Make-ahead/freezing: While pudding texture may shift after freezing, you can make it ahead, refrigerate, and reheat gently. If freezing, leave out delicate toppings or mix-ins and add them when serving.
- Healthier tweaks: Use less sugar, choose dark chocolate chips for more antioxidants, or use a lighter fat substitute. Also, for people watching cholesterol, the egg yolk adds richness but also cholesterol; you could use egg whites only with a thickener swap, though flavor will be lighter.
FAQ (Frequently Asked Questions)
Can I make this pudding without a microwave?
Yes. You can cook it on the stovetop. Combine all ingredients in a small saucepan over medium heat, whisking continuously until it thickens. Remove from heat once you’ve reached your desired consistency, then add margarine or butter, vanilla, etc.
Will the pudding set properly if I use a non-dairy milk?
Yes, though it may not be quite as thick or rich depending on the milk’s fat content. Non-dairy milks like oat, almond, or soy can work well, but you might find you need slightly more cornstarch or a thicker milk to get the same mouthfeel.
Is it safe to eat the pudding warm, especially with raw egg in it?
While the recipe uses an egg, heating the pudding until it reaches a thickened consistency and is cooked through helps minimize risk. If you’re concerned about raw egg, use a pasteurized egg or an egg substitute. Cooking on the stove until it bubbles and holds together well is also safer.
How long will leftovers last?
Store the pudding in an airtight container in the refrigerator. It should keep 2-3 days. Give it a gentle stir before serving. If chilling causes it to thicken up too much, you can loosen it with a splash of milk and stir.
Can I make pudding for more than one person using this recipe?
Absolutely. You can double or triple the ingredients and cook in a larger microwave-safe bowl, or use separate mugs/ramekins. Just watch the cooking time—it may take a little longer in a larger volume or different container.
Why does the pudding sometimes get lumpy or grainy?
Lumpiness often comes from not whisking enough during heating, or cooking too quickly so the cornstarch doesn’t fully dissolve. Make sure to stir well between each microwave interval. Also, mixing cold milk into cornstarch and sugar first helps avoid lumps. If graininess persists, try using a whisk instead of a spoon, or strain before chilling if needed.
