Ingredients
9 total- 50ml sunflower oil
- 50g custard, plus extra to serve
- 50g natural yoghurt
- 1 tsp vanilla extract
- 2 tbsp caster sugar
- 50g self-raising flour
- 3 tsp seedless raspberry jam
- 10 (approx.) fresh raspberries
- 0.5 tsp icing sugar, to dust
Method
4 stepsStep 1
Measure the oil, custard, yoghurt and vanilla into a bowl; mix well. Stir in the caster sugar, flour and a pinch of salt, until smooth.
Step 2
Dollop 1 tsp jam each into the bottom of 2 mugs, then divide the batter between them. Microwave on full power for 3 mins; rest for 5 mins.
Step 3
Put the remaining tsp of jam in a bowl and stir until smooth, then stir through the fresh raspberries.
Step 4
Top each mug cake with the raspberry jam mixture. Dust with icing sugar and enjoy immediately with extra custard spooned over.