Biscoff microwave mug cake
Makes
1 large mug (for 2 to share) In a microwave-safe mug, mix
3
tbsp
Biscoff
spread,
1
tbsp
sunflower
oil
and
2
tbsp
milk
until smoothish. Break
1
egg
into the mug and mix briefly to combine, then stir in
2
tbsp
caster
sugar,
1
tbsp
golden
syrup,
3
tbsp
self-raising
flour
and
¼
tsp
each
vanilla
extract
and
ground
cinnamon.
Top with
1
tbsp
white
chocolate
chunks
and most of
1
Biscoff
biscuit,
crumbled.
Set the mug on a plate, then microwave on high (850-900W) for 1 minute 30 seconds to 2 minutes until risen and spongy – the exact time will vary, so check on the cake 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.
Per
serving
(for
2)
453kcals, 21g fat (5.3g saturated), 8g protein, 57.5g carbs (34.7g sugars), 0.6g salt, 1g fibre