Fred's tips

Don’t over whisk the mixture otherwise it will rise over the edge of the mug!

  • Rolling pin icon
    Prep Time: 4 Min
  • Cooker icon
    Cooking Time: 1.2 Min
  • Clock icon
    Difficulty: Easy
  • Plate icon
    Makes: 1 mug cake

Ingredients

  • 50g Homepride self-raising flour
  • 25g butter
  • 25g light brown soft sugar
  • 15g cocoa powder
  • 1 egg
  • Pinch of salt
  • 40g dark chocolate, roughly chopped
  • 1 tbsp mini marshmallows
Print this recipe

Method

  1. Melt the butter and sugar in the mug in the microwave for 20 seconds on high. Stir well to dissolve the sugar.
  2. Stir in the cocoa, make sure all the lumps are blended. Beat in the egg and then stir in the flour and salt. Mix in half the chocolate.
  3. Cook the cake for 60 seconds on high power. Remove from the microwave, let it stand for 30 seconds then top with the remaining chocolate and some marshmallows before digging in!
  4. Melt the butter and sugar in the mug in the microwave for 20 seconds on high. Stir well to dissolve the sugar.
  5. Stir in the cocoa, make sure all the lumps are blended. Beat in the egg and then stir in the flour and salt. Mix in half the chocolate.
  6. Cook the cake for 60 seconds on high power. Remove from the microwave, let it stand for 30 seconds then top with the remaining chocolate and some marshmallows before digging in!

Tips

  • Don’t over whisk the mixture otherwise it will rise over the edge of the mug.
  • The mug should be around 2/3 full, any more and it may rise up and over!
  • If you open the microwave door and the cake sinks immediately, it isn’t cooked through.  Cook again in 10 second bursts until it just holds its rise.

For a raspberry blondie

Omit the cocoa powder and change the chocolate to white.  Stir in 1/4 tsp vanilla extract with the egg.  Cook as above and finish with the remaining chocolate and 1/2 tsp dried raspberry pieces.