Make these delectable mug cakes in a fraction of the time it would take to steam a pudding. Serve with thick cream or custard.
An Easy Recipe for One Person or a Crowd
We love a traditional steamed Treacle Pudding, but when time is tight, or there’s just two of us, I make these Microwave Golden Syrup Mug Cakes.
You can make these delectable Microwave Golden Syrup mug cakes in a fraction of the time it would take to steam a pudding, using your microwave and just two mugs.
Mug cakes are a great idea when on holiday too, as there’s no special steaming pans etc needed, and and you can make them just for one, or for a crowd.
I’m sharing this lovely recipe on Lavender & Lovage today, as it’s currently stormy, wet and windy, even in August, and these will be the perfect dessert for us after tea tonight.
I created this recipe last year, for Burleigh China, using their mugs and bowls, as you can see here: Wholesome Microwave Recipes.
I used their Blue Arden Half Pint Mugs feature in the images for this recipe, as well as the matching bowls to server them in.
Serve with thick cream or custard for a quick and easy midweek family pudding. You can eat them straight from the mug, or decant them to a bowl as I have done.
Cooking Notes and Tips
- Use jam or lemon curd in place of golden syrup for a jam or lemon sponge pudding.
- When making these with lemon curd, for an extra lemon taste, add the grated zest of 1 lemon to the cake batter mixture.
- These are lovely when served warm with ice cream.
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Recipe for Microwave Golden Syrup Mug Cakes
Microwave Golden Syrup Mug Cakes
Yield:
2
Prep Time:
5 minutes
Cook Time:
5 minutes
Additional Time:
5 minutes
Total Time:
15 minutes
We love a traditional steamed Treacle Pudding, but when time is tight, or there’s just two of us, I make these Microwave Golden Syrup Mug Cakes.
You can make these delectable mug cakes in a fraction of the time it would take to steam a pudding, using your microwave and just two mugs.
Mug cakes are a great idea when on holiday too, as there’s no special steaming pans etc needed, and and you can make them just for one, or for a crowd.
I’m sharing this lovely recipe on Lavender & Lovage today, as it’s currently stormy, wet and windy, even in August, and these will be the perfect dessert for us after tea tonight.
I created this recipe last year, for Burleigh China, using their mugs and bowls, as you can see here: Wholesome Microwave Recipes.
I used their Blue Arden Half Pint Mugs feature in the images for this recipe, as well as the matching bowls to server them in.
Serve with thick cream or custard for a quick and easy midweek family pudding. You can eat them straight from the mug, or decant them to a bowl as I have done.
Ingredients
- 75g SR flour
- 25g golden caster sugar
- 45g unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 tablespoons golden syrup
- 1 large egg, beaten
- 4 tablespoons golden syrup
- Cream or custard to serve
Instructions
1. Mix the flour and sugar together in a bowl.
2. Mix the melted butter with the vanilla, 2 tablespoons golden syrup and the beaten egg.
3. Pour the egg mixture into the dry ingredients and mix well.
4. Divide the 4 tablespoons of golden syrup between 2 x microwaveable mugs.
5. Then spoon the cake batter into the mugs, dividing it equally.
6. Microwave on high for 2 minutes.
7. Remove from the microwave and leave the mug cakes for 2 to 3 minutes.
8. To turn out, gently run a knife around the cakes and invert them in to a bowl. Serve with cream or custard. Or, eat the cakes straight from the mug with a dollop of cream or custard on top.
Notes
Use jam or lemon curd in place of golden syrup for a jam or lemon sponge pudding.
When making these with lemon curd, for an extra lemon taste, add the grated zest of 1 lemon to the cake batter mixture.
These are lovely when served warm with ice cream.
Nutrition Information
Yield 2
Serving Size 1
Amount Per Serving
Calories 683Total Fat 29gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 10gCholesterol 194mgSodium 139mgCarbohydrates 96gFiber 1gSugar 42gProtein 10g
