Menu Enter a recipe name, ingredient, keyword...

Apple & Syrup Mug Cakes

By

Makes 4 mug cakes

Google Ads
Rate this recipe 4.5/5 (10 Votes)

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.

You'll also love

Review this recipe

Apple Streusel Slab Pie Apple, Cheddar and Spinach Salad with Honey-Apple Cider Vinaigrette