Microwave Almond-cake-in-a-mug

 In a Big Mug,

spoon in

2 tablespoons of self-raising flour

2 tablespoons caster sugar

1 tablespoon ground almonds

add

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.