Recipe: Smores Pudding Cups

7 Aug

There’s a blight of ‘dessert in a mug’ recipes on Pinterest. Basically a few ingredients thrown into a mug and microwaved which is supposed to create something to satisfy your cravings. Any time I’ve tried one, it’s only made me angry because they all turn out like vaguely flavoured sponges. Blech. Need confirmation? Just ask Sonja from The Pintester:

And yet, sometimes you just need a little something sweet but you want to put in basically zero effort and you want it to be done almost immediately. Well, for those times there are smores pudding cups. It’s all of the great stuff about smores – crunchy graham crackers, tasty chocolate and gooey marshmallow without needing a campfire or really any heat at all.

Smores Pudding Cups


1 package of chocolate or chocolate fudge instant pudding mix
2 cups cold milk
1 cup graham cracker crumbs
3 tbsp butter, melted
2 tbsp sugar
marshmallow fluff
graham crackers
chocolate chips (optional)

Melt the butter in the microwave in a cereal sized bowl. Add the cup of graham cracker crumbs and the sugar and stir until combined. Pack a few teaspoons of the mix in the bottom of the dish you’re using, reserving a few crumbles for the top. You can use little plastic wine globlets like I did (nothing but class around these parts), or small bowls, or even a small casserole dish for a big version. Mix up the instant pudding as per package directions and pour it on top of your ‘crust’. Top with a couple of spoonfuls of marshmallow fluff, the remaining crumbles and if you’d like a chunk of graham cracker and chocolate chips.

Throw the cups in the fridge for about five minutes and after that they’re ready to enjoy. Virtually instant gratification.

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3 Responses to “Recipe: Smores Pudding Cups”

  1. cacklefruit August 7, 2012 at 9:14 pm #

    Ohh, see I’m not much of a sweets person, and most of my dessert in a cup efforts have turned out like a giant matted wad of…yeah, just not good. But this sounds pretty awesome.

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  1. Bacon Avec Bacon’s First Anniversary | baconavecbacon - June 26, 2013

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