Blueberry Pudding Mug Cake

Dessert doesn't get any easier than popping some basic baking ingredients and a couple of blueberries into ramekins (or a mug). Once the microwave has sounded it's celebratory ding, you'll have yourself a sweet, gooey, and super indulgent mug cake, easily elevated with a scoop of good ol' vanilla ice-cream.

Yield: Makes 4
Prep Time: 5 mins
Cook Time: 5 mins
Difficulty Level: 1/5

Ingredients

• ⅔ cup self-raising flour
• ⅔ cup plain flour
• 1 cup milk
• ⅔ cup caster sugar
• 125 g unsalted butter, melted, cooled
• 1 tsp vanilla essence
• ½ cup frozen blueberries
• Double cream, to serve
• Fresh blueberries, to serve

Steps

01. In a bowl, whisk self-raising flour, plain flour, milk, sugar, melted butter and vanilla together, until combined. Fold blueberries through.

02. Divide mixture evenly between four 1½ cup ramekins. Arrange ramekins on microwave turntable. Microwave on high (100 per cent) for 3½ mins, until cake is cooked when a skewer inserted in the centre comes out clean.

03. Set aside 5 mins. Serve topped with a dollop of double cream and extra blueberries.

TIP If liked, serve sprinkled with toasted muesli for a crumble-style topping.

Photo: bauersyndication.com.au