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Nutrition: per serving

  • kcal1117
  • fat47g
  • saturates9g
  • carbs146g
  • sugars83g
  • fibre8g
  • protein23g
  • salt0.9g
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Method

  • step 1

    Add 4 tbsp self-raising flour, 4 tbsp caster sugar and 2 tbsp cocoa powder to the largest mug you have (to stop it overflowing in the microwave) and mix.

  • step 2

    Add 1 medium egg and mix in as much as you can, but don't worry if there's still dry mix left.

  • step 3

    Add the 3 tbsp milk, 3 tbsp vegetable or sunflower oil and a few drops of vanilla essence and mix until smooth, before adding 2 tbsp chocolate chips, nuts, or raisins, if using, and mix again.

  • step 4

    Centre your mug in the middle of the microwave oven and cook on High for 1½ -2 mins, or until it has stopped rising and is firm to the touch.

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Comments, questions and tips (335)

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Overall rating

A star rating of 4 out of 5.551 ratings

8eth4nee50005

This texture was of scrambled eggs. Is it ment to have that as a texture??

evie.singleton11308077

This is incredible it tastes so good and it is really quick. it's like a giant slice of cake and you don't have to have in a mug I tried to have it with icecream it's the sooooo... good. THE ONLY THERE IS ONLY 1 DOWNSIDE it is really hard to stir the dry ingredients with the wet ones so when it's…

liz.harber@yahoo.co.uk_E6FECD0

Really yummy recipe! I used my very large hot chocolate mug and only needed to cook for 1m30. It just popped up above the mug before the timer ran out.

tripnut0144461

tip

The problem of overflowing is the result of using a whole egg which determines the quantity of other ingredients. You could whisk up the egg and only use half which would mean you could also use half of all the other ingredients.

naneof1948

tip

I substituted a container of apple and pear puree for the milk and sugar. I cooked it in a bowl lined with baking paper and turned it out back into the bowl for storage. There was no spillage. I serve some with fruit and greek yoghurt as dessert.

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