Whittard have challenged bloggers to bake a cake in a mug in the microwave. This sounded a fun idea, so I decided to give it a go. Back in the 1990’s, I lived in a flat with no oven for several years, relying on just my microwave and crock pot. But I don’t think I ever attempted to bake a cake in my microwave, so this is a first for me. I don’t think I had tried, as I always assumed a microwaved cake would not brown and therefore look rather odd.
However I do make a nice syrup sponge pudding in the microwave, so I decided to attempt to adapt the recipe. Here’s what I came up with on my second attempt, tasty although not very elegant. I initially tried cooking for 4 minutes, but my cakes were over-cooked, so I reduced the time on my second go. Brown sugar should be used rather than white in order to give the cake some colour. My recipe makes two cakes, so that my husband and I could enjoy a whole cake each.
Fruit Cake (serves 2)
50g self raising flour
50g soft brown sugar
2 tablespoons milk
Grease two mugs.
Mix together flour, sugar, margarine and egg.
Gradually add enough milk to give a soft dropping consistency.
Add the currants.
Spoon mixture into mugs and cook at 900W for 3 minutes.
Leave to stand for a few minutes before turning out of mug.
This post is an entry to the Whittard of Chelsea Cake in a Mug Blogger Carnival.