Ingredients
- Optional flavourings:
- 1 large free-range egg, beaten
- 8 tablespoons self-raising flour (2 tablespoons per mug)
- 4 tablespoons sugar (1 tablespoon per mug)
- 4 tablespoons rapeseed/vegetable oil (1 tablespoon per mug) or melted butter
- 2 teaspoons vanilla extract (1/2 teaspoon per mug)
- Milk, to mix into a loose batter
- 4 heaped tablespoons cooked sweetened Bramley apples (1 tablespoon per mug)
- 6 teaspoons golden syrup (1 1/2 teaspoons per mug)
- Cocoa, omit 1 tablespoon of flour and add 1tablespoon cocoa
- Chocolate chips
- Dried fruit, such as sultanas, raisins, currants, apricots and cherries
- Coconut, desiccated coconut, about 1 teaspoon per mug
- Jam, about 1 1/2 teaspoons per mug
- Grated lemon or orange zest
- Lemon or orange juice in place of the milk
Details
Adapted from greatbritishchefs.com
Preparation
Step 1
Lightly grease the mugs.
Mix the eggs, flour, sugar and oil/butter together and then add the vanilla extract.
Beat to mix, but DO NOT over beat the batter; it is okay if it is lumpy.
Add milk to make a loose batter pours.
Spoon golden syrup in the bottom of the mugs and then add the cooked apple.
Pour the cake batter over the top; fill each mug to JUST OVER a half, any more batter and the cake batter will run over the top of the mugs.
Cook the mugs INDIVIDUALLY for 2 minutes on high or 1 ½ minutes on high for smaller mugs.
Allow to stand for 1 minute and then serve with cream and/or crème fraiche. Warn everyone that the mugs and cakes will be very hot – allow to cool for 2 minutes for children.
Excess batter can be stored in the fridge for up to 2 days.
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