We're talking MUG CAKES 🧁

What's the sell with a mug cake? Well, it's a single-serve. It comes out hot. It can be done in a work setting without bothering anyone and it's LITERALLY FRESH, HOT, PUDDINGY CAKE.   

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Recipe

Ingredients

• 100g caster sugar 
• 100g ground almonds 
• 100g soft butter 
• 1 egg 
• 1 tbs vanilla paste 

• 2 tbs sour cream 
• 1/4 tsp salt 
• 1/4 tsp baking powder 
• 60 ml milk 

Also needed:

• 100g self-raising flour
• Fresh or frozen berries (see recipe)

Method:

Mix all the ingredients except flour and berries together in a food processor until well combined. 

Remove the blade from the food processor, scrape any batter off, then stir through self-raising flour. 

Spoon between 85 - 100g of mixture into your mug or ramekin. Dot with berries. I ADORE raspberries in this when they're in season. Frozen ok too. Blueberries, even cherries will work. 

Microwave single serve on high for 1.5 mins and serve immediately. Totally great as is or serve with pouring cream and/or vanilla ice cream.  

Portion out leftovers in 85 - 100g amounts into a muffin tin then freeze. You can pop them out once frozen and move them to a plastic bag to take up less space in the freezer. They microwave brilliantly from frozen. 

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