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