Golden Syrup cup cake | Meet the Trudgians

Golden Syrup cup cake

Posted by on Mar 8, 2015 in Food & Drink | 0 comments

Golden Syrup cup cake

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.



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


  1. Lightly grease the mugs with some melted butter.
  2. 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.
  3. Add milk to make the batter thing enough to pour into the mugs.
  4. 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.
  5. 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
  6. Cook each mug individually. We set our microwave for 2 minutes on high power (900w)
  7. 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.
  8. 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.




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