Gingerbread mug cake
A soft, sticky gingerbread cake made in a mug in the microwave with molasses, ginger and cinnamon. Holiday baking for one, ready in about five minutes.
- Prep
- 3 min
- Cook
- 2 min
- Serves
- 1
- Per serve
- 560 kcal
Ingredients
Method
Put the butter in a large microwave-safe mug (at least 12 oz) and microwave until melted.
Stir in the molasses, brown sugar and milk with a fork until smooth.
Add the flour, baking powder, ginger, cinnamon, cloves and salt and beat with the fork until there are no dry streaks, scraping the bottom of the mug.
Microwave on high until risen and just set on top but still a little sticky; a 1000-watt microwave takes about 70 seconds. Check at 60 seconds, as overcooking makes it tough.
Let it stand for 1 minute (it's very hot), then top with whipped cream and eat from the mug.
Tips
- Microwaves vary: in a lower-wattage oven, add 15 to 20 seconds. The top should spring back but look slightly damp.
- Stir a few chopped crystallized ginger pieces into the batter for extra warmth and chew.
