To follow the stuffed aubergines on Tuesday I turned to another birthday present – the book Mug Cakes by Mima Sinclair which I got from my niece and nephews for my birthday. It’s a cunning scheme whereby you make individual cakes in mugs or teacups, using a few spoonfuls of ingredients and a microwave. Fun. I toyed between this recipe and a lemon and poppy seed drizzle, but opted for this one in the end.
2 tablespoons of soft butter
2 tablespoons of caster sugar
1 tablespoon of light soft brown sugar
1 tablespoon of cocoa powder
1 medium egg yolk
½ teaspoon of vanilla essence
4 tablespoons of self-raising flour
A pinch of salt
2 tablespoons of chocolate chips
Place the butter in a 250ml mug and microwave for 10-20 seconds until melted
Add the caster sugar, brown sugar and cocoa powder. Beat with a fork until thoroughly combined.
Add the egg yolk and vanilla and beat together, then add the flour, salt and beat again until thoroughly combined and smooth.
Stir in the chocolate chips.
Cook in the microwave for 30 seconds. (It says 50 seconds for a 600w oven, 30 seconds for a 800w oven and 25 seconds for a 1000w oven. Trouble is, my oven is a 750w, just to be difficult!)
Scatter the remaining chocolate chips over the top and microwave for another 30 seconds.
Leave to cool for 10 minutes or so and then serve.