Cooked this earlier in the week and Si asked to let her know if it went well - it did, and so well that I thought it deserved its own thread. I only ever use the microwave to heat plates (I suspect this is possibly bad for the microwave, but it saves time if I'm not using the oven for anything else), and to briefly kick-start defrosting something. But this pud rocks, and will be doing it again. The recipe is from Nigella's How To Eat, but she took the recipe herself from Barbara Kafka's "The Microwave Gourmet" which is a much respected book on the subject; Jeffery Steingarten has a whole chapter extolling its brilliance in his wonderful "The Man Who Ate Everything". The 7 minutes is slightly misleading as it needs to rest for a further 10 minutes, and the 2 minutes suggested prep time is a little ambitious, but it's still quick and involves virtually no effort. Our microwave oven is more powerful than the one in the recipe, at 900w, but I still cooked it for 5 minutes. It's great hot, but we discovered that it becomes something sublime when left to go cold and then partially warmed through the next day. Thick, fudgy and oozing! Anyway: Ingredients 150g unsalted butter 250g good quality dark chocolate 100g light brown sugar 1 teaspoon vanilla essence 125ml double cream 40g plain flour, sifted ½ teaspoon basking powder 3 eggs double cream or crème fraîche for serving Method Butter a 22.5 x 10 cm ceramic bowl or 1 litre pudding basin with 30g of the butter. Grate chocolate in a food processor, then, add the remaining butter, cut into 8 pieces, and sugar. Process until thoroughly combined. Add remaining ingredients and process to a smooth mixture. Pour into a prepared bowl. Cover tightly with microwave cling film. Cook at 100 percent in a 600-750 watt microwave oven for 5 minutes, until set. Pierce film with the tip of a sharp knife, remove from the oven, and cover the top of the bowl with a heavy plate (to keep the pudding hot). Stand for 10 minutes. Serve with double cream or crème fraîche.