Microwave mug cakes

Ingredients

• 1 large egg, beaten
• 8 tbsp of self-raising flour
• 4 tbsp of sugar
• 4 tbsp of rapeseed oil, vegetable oil, or melted butter
• 2 tsp vanilla extract
• milk, to mix into a loose batter
• 4 tbsp of Bramley apple, cooked and sweetened
• 6 tsp golden syrup
• cocoa powder, omit 1 tablespoon of flour and add 1 tablespoon cocoa
• chocolate chips
• mixed dried fruits, such as sultanas, raisins, currants, apricots and cherries
• desiccated coconut, about 1 teaspoon per mug
• jam, about 1 1/2 teaspoons per mug
• lemon zest, or orange zest
• lemon juice, or orange juice, in place of the milk

Instructions

1. 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

2. 2

   Spoon 1 1/2 tsp of the golden syrup into the bottom of each mug and then add the cooked apple

3. 3

   Pour the cake batter over the top; fill each mug to just over halfway up, any more batter and the cake batter will run over the top of the mugs

4. 4

   Cook the mugs individually for 2 minutes on high or 1 ½ minutes on high for smaller mugs

5. 5

   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

6. 6

   Excess batter can be stored in the fridge for up to 2 days