In a Big Mug,
2 tablespoons of self-raising flour
2 tablespoons caster sugar
1 tablespoon ground almonds
1 small egg
1 tablespoon oil (I used mild olive oil)
1 tablespoon milk
mix all together very well; make sure you get the flour stirred in properly
the original recipe called for the mixture to be topped with a few white chocolate drops and some dried cranberries, neither of which were to hand, so I dropped a spoonful of raspberry jam on top instead.
The recipe says to zap the mug-and-mixture for 3 minutes if it is an 800W microwave oven; ours is 1000W and 2 minutes seemed to be about right.
It's well worth watching it as it cooks - a mountain of goo rises from the depths of the mug, threatening to topple over and make a horrid mess but solidifying into cake at the last moment just as you are about to hit the STOP button.
It is cooked if, when you poke a cocktail stick into the cake, it comes out clean.
The jam sank to a red-hot molten layer at the bottom of the mug, making a kind of tangy sauce to contrast with the sweet cake. I have no idea what would have happened to white chocolate buttons and dried cranberries during the cooking process!
Picture to follow once I have made another cake.