Quick-Fix Raspberry Vanilla Mug Cakes
By OcadoLife
Published on 16 September 2024
If you’re looking for a speedy twist on a steamed jam sponge pudding, Lisa Faulkner’s Quick-Fix Raspberry Vanilla Mug Cakes fit the bill. “My microwave is 800W and my mugs hold around 120-150ml,” says the Celebrity MasterChef winner and OcadoLife regular. “But this recipe is easily adapted to suit whatever you have at home. Lower wattage microwaves may need a few seconds more, while higher wattage microwaves might need a few seconds less – just keep an eye on it. And don’t forget to check that your mug is microwave-safe.”Time and servings
8 minsTotal time
2Servings
5 minsPrep time
3 minsCooking time
Ingredients
- 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
Step 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.