Biscoff microwave mug cake

Biscoff microwave mug cake
  • Serves icon Makes 1 mug (for 2 to share)
  • Time icon Hands-on time 5 min, cooking time 1-1½ min

Looking for a quick pick me up? This Biscoff microwave mug cake takes about 5 minutes to make and is the ultimate in comfort food… It’s for two to share, but we won’t tell anyone if you scoff the whole mug yourself…

Or, get even more decadent with this microwaved sticky toffee pudding.

Nutrition: Per Mug

Calories
905kcals
Fat
41.9g fat (10.6g saturated)
Protein
16g protein
Carbohydrates
114.9g carbs (69.7g sugars)
Fibre
1.9g fibre
Salt
1.1g salt
Calories
905kcals
Fat
41.9g fat (10.6g saturated)
Protein
16g protein
Carbohydrates
114.9g carbs (69.7g sugars)
Fibre
1.9g fibre
Salt
1.1g salt

Ingredients

  • 3 tbsp Biscoff spread
  • 1 tbsp sunflower oil
  • 2 tbsp milk
  • 1 medium free-range egg
  • 2 tbsp caster sugar
  • 1 tbsp golden syrup
  • 3 tbsp self-raising flour
  • ¼ tsp vanilla extract
  • ¼ tsp ground cinnamon
  • 1 tbsp white chocolate chunks
  • 1 Biscoff biscuit, crumbled
  • Double cream to serve (optional)

You’ll also need

  • 1 large microwave-safe mug
  • Microwave

Method

  1. In a mug, blend together the Biscoff spread, oil and milk until smoothish. Break the egg into the mug and mix briefly to combine, then stir in the remaining ingredients.Top with the white chocolate and most of the biscuit crumbs.
  2. Set the mug on a plate to catch any overflow, then microwave on high (850-900W) for 1 min 30 seconds to 2 minutes until risen and spongy – the exact time will depend on the mugs you use and the microwave, so check on how the cake is rising every few seconds after a minute and a half of cooking. Sprinkle over the remaining biscuit crumbs and serve with a drizzle of cream if you like.

Recipe By

Jen Bedloe and Sophie Austen-Smith

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