Many of us have succumbed to the lure of the midafternoon microwave cake over the years. There's is something satisfyingly overindulgent about piling spoonfuls of sugar and flour into a mug then watching it come out of the microwave a steaming, sweet-smelling perfectly risen cup of cake five minutes later. Now, author and 'culinary designer' Lene Knudsen has regulated and refined the process into a much classier art – her wonderfully illustrated book includes recipes for Financier mug cake with red berries, Frangipane mug cake, Mug cookies with M&M's and many more in between. Time for a cuppa, definitely.
Mug apple crumble
INGREDIENTS
1/2 apple peeled and diced
1 tsp lemon juice
1 tsp vanilla sugar or maple syrup
1 pinch of ground cinnamon
1 tbsp water
CRUMBLE
1 slice of slightly salted butter 1/2 cm (1/4 inch) thick (15g/1/2oz)
1 tbsp fine oat flakes
2 tbsps cane sugar
2 chopped blanched almonds
METHOD
To make the crumble, mix the chilled butter, fine oat flakes, flour, cane sugar and almonds. In a mug:mix the apple, lemon juice, vanilla sugar or maple syrup, cinnamon and water. Add the crumble to the top of the mixture. Cook in the microwave for 2 minutes 30 seconds (800 watts).
3 chocolates mug brownie
INGREDIENTS
1 slice of butter 1cm (1/2in) thick (30g/1oz)
1 egg
4 tbsps caster (superfine) sugar
6 tbsps plain flour
2 tbsps unsweetened cocoa powder
1/2 tsp baking powder
1 tbsp single cream
2 tbsps chocolate chips
2 tbsps crunchy hazelnut spread
METHOD
Melt the butter in a bowl for 20 second (800 watts).
In a mug: beat in one by one the egg, sugar, melted butter, flour, cocoa, baking powder, cream and chocolate chips.
Spread the crunchy hazelnut spread around the inside edge of the mug.
Cook in the microwave for 1 minute 20 seconds (800 watts).
Cranberry mug cookie
INGREDIENTS
1 slice of slightly salted butter 1/2 cm (1/4in) thick (15g/1/2oz)
11/2 tbsp brown sugar
1/2 tsp vanilla sugar
1 egg yolk
4 tbsps plain flour
1 tbsp dried cranberries
2 squares of white chocolate
METHOD
In a mug: melt the slightly salted butter for 20 seconds (800 watts). Beat in one by one the brown sugar, vanilla sugar, egg yolk, flour, half of the cranberries and 1 square of white chocolate, chopped.
Add the remaining cranberries and 1 square of white chocolate, chopped, to the top of the mixture.
Cook in the microwave for 1 minute (800 watts).
Source Link: Mug Cakes by Lene Knudsen (Hardie Grant, £7.99) is available to order from Telegraph Books at £7.59 + £1.95 p&p. Call 0844 871 1514 or visit books.telegraph.co.uk. Photography: Richard Boutin
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