Here is a perfect little recipe for a quick pudding. An internet sensation of mug cakes has revealed this little delight. We pre measure the dry ingredients into a zip lock bag and mix when on site.
Just a word of warning – you will need a microwave and please make sure your cups are microwave safe – so no plastic or tin mugs. Also the mugs will be super hot so please make sure no children handle them when removing from the microwave.
Ingredients
1 large free-range egg, beaten
8 tablespoons self-raising flour
4 tablespoons sugar
4 tablespoons rapeseed/vegetable oil or melted butter
2 teaspoons vanilla extract
Milk, to mix into a loose batter
6 teaspoons golden syrup
Method
- Lightly grease the mugs with some melted butter.
- Mix the eggs, flour, sugar and oil/butter together and then add the vanilla extract. Beat to mix DO NOT over beat the batter; it is okay if it is lumpy.
- Add milk to make the batter thing enough to pour into the mugs.
- Spoon Golden Syrup into the mugs. Its difficult to measure so add enough to coat the bottom of the mug about ½ a centimeter thick.
- Pour the batter onto the golden syrup and fill the mug to only ½ way up. If you add anymore it will simply spill over and make a mess
- Cook each mug individually. We set our microwave for 2 minutes on high power (900w)
- Remove from the microwave and turn out onto a plate. A sure way of knowing if the cake is cooked is ensuring the mix has pulled away from the edges.
- Allow to stand for 1 minute to cool, serve with custard, crème fraiche or ice cream.
Any left over batter can be covered and kept in the fridge for about a week.
Enjoy.
