You know how on forums when people write long, rambling posts and kindly put TL;DR and a wee summary of the content? Nabbed the acronym style (Too Long, Didn’t Read) for today’s internet discovery – Too Delicious, Didn’t Photograph. Ladies and Gentlemen, I give you…
CAKE IN A CUP.
As in, fire a few spoonfuls of stuff already sitting in the cupboard into a Catalan national party mug, microwave it and you have a fully formed cake-like pudding-like delight!!
I would say I’m keen on food and cooking in general, read a lot of cookery books and blogs, rip recipes out of papers in cafes (erk), hassle people for family recipes, and thanks to more than a decade of these high jinks I though I was relatively well-versed in things to magic out of a skimpily stocked cupboard. Like a sauce made only of tinned tomatoes, butter and a halved onion. But this cake-in-a-cup discovery has blown me away! Literally 30 seconds of stirring and a minute in a clapped-out 70s microwave and you have something that would definitely not be chosen as an impostor in a line-up of chocolate fondants. Do it, do it now:
1 Catalan solidarity mug’s worth, adapted from this superb recipe due to kitchen cupboard limitations:
- 2 tablespoons self-raising flour
- 1 tablespoon sugar (I used dark brown soft)
- 1 tablespoon cocoa powder
- 1/4 teaspoon baking powder
- pinch salt
- 2 tablespoons milk
- 1 tablespoon oil
- 1 tablespoon Dundee orange marmalade
- 1 teaspoon instant coffee granules
Mix the lot in a mug, microwave on full for a minute, hang head in shame thinking of excessive time and effort spent on inferior puddings in the past. Caution: over-microwaving this will definitely end in rubberiness. We want it melting like it had a square of fondant painstakingly buried in the centre!
And honestly, the microwave pudding cake was probably tastier. Marmaladey and with hints of coffee, a mixture of molten and spongey, tastefully presented – it’s the midweek dessert of dreams.