Ok so i’m that mum that never has anything for desert bar fruit (boring I know) I am reluctant to buy yogurts because they sit there no one eats them and they go bad, everything else potted comes with a 2 year sell by date and you’ve got to wonder what’s in them.
I am also not the kind of mum that has time to prance around a field in a long floaty gingham skirt and hand pick apples then spend a further three hours hand crafting an apple pie for dessert (I mean who actually has time to do this?)
So (before I talk my way off the point completely) I was in my mums kitchen last night and spotted a magazine page that had been saved with this recipe on it, naturally I stole it (with every intention of replacing it, though i’m sure it’s been there for 3 years) and gave it a go, something I could cook (ish) for dessert without having to preplan or buy anything specific.
Flour, butter, sugar and eggs are pretty much standard cupboard items for me so it’s not likely I won’t be able to find them all with ease. This was the easiest recipe to make and so tasty (I actually made it this morning and had it for breakfast (probably shouldn’t have admitted that.) So lets get baking.
What you need:
- 60g caster Sugar
- 60g Self Raising Flour
- 60g Butter
- 1 medium egg
- 10ml milk (basically a splash)
- 1 tsp vanilla essence (not necessary if you don’t have a sweet tooth)
Put all the ingredients in to a bowl and mix for a couple of minutes or until smooth.
This is what you want it to look like, and don’t worry because there should’t be too much.
Split the mixture in to two microwave safe mugs.
Put the mugs in to the microwave one at a time for 2 minutes each.
Let them cool and then decorate them with whatever you like, we went for whipped cream and sprinkles but you could do melted chocolate, nuts basically whatever you like with cake.
Enjoy and thanks for reading.