Jack Monroe dedicates an entire section to food and drinks in mugs in her cookbook, Good Food For Bad Days. After all, there’s something immensely comforting about holding a steaming mug filled with deliciousness in your hands. Mug cakes are perfect on those days when only cake will do.
“This is a very dangerous piece of knowledge to have; the ability to rustle up a hot sticky pudding in a matter of minutes.” says Ms Monroe.
- 2 tablespoons marmalade, plus extra to finish
- 2 tablespoons Nutella or other chocolate spread, plus extra to finish
- 3 tablespoons vegetable oil
- 3 tablespoons milk
- 1 egg
- 2 tablespoons honey or sugar
- 4 tablespoons self-raising flour
- squeezy chocolate sauce, or more chocolate spread, to serve
Measure the marmalade and chocolate spread into your mug, and pop it into the microwave for 45 seconds to soften.
Remove carefully as the mug may be warm, and stir in the oil, then the milk. Leave to cool for a minute or two before cracking in the egg and beating it well. Mix in the honey, or sugar if using, and then the flour, to make your batter.
Place the mug back in the microwave for 90 seconds on high. It will rise quite a bit, but it deflates again a little afterwards.
Top with an extra smudge of marmalade and chocolate spread, then return to the microwave for 30 seconds more to melt the topping and finish cooking the pudding.
Remove, and allow to stand for a minute or two before tucking in as it will be hot! I like to top mine with squeezy chocolate sauce as well, because I don’t know when enough is enough, really.
It doesn’t keep particularly well, so it’s best to eat it soon after making it.
– With PA
Are you a fan of no-mess dishes mixed and made in the one vessel?
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