Ingredients
-
tbsp Unsalted Butter
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1 Egg
-
1 tbsp Milk
-
1⁄2 tsp Vanilla Extract
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4 tbsp self-raising Flour
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2 tbsp Caster Sugar
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1⁄2 tsp ground Cinnamon
-
pinch of Salt
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2 heaped tbsp Blueberries
Directions
It’s not for me, this one, to be honest. If I am that desperate for sugar, I’ll go chocolate every time, but the kids just love making these. So, in the interests of half an hour’s peace, it gets the Disaster Chef thumbs-up from me.
Steps
|
1
Done
|
Put the butter in a large mug. |
|
2
Done
|
Microwave on high for 10–20 seconds until melted. Brush the butter up the sides of the mug to prevent the cake from sticking. |
|
3
Done
|
Put the egg, milk, and vanilla into the mug and whisk with a fork. Don’t over- or under-whisk! |
|
4
Done
|
Add the flour, sugar, cinnamon, and salt, and give it another whisk until the batter is smooth. |
|
5
Done
|
Gently stir in the blueberries, saving a couple to sprinkle on top. |
|
6
Done
|
Blast in the microwave for 2 minutes 20 seconds at 600 watts, or 2 minutes at 800 watts, or 1 minute 40 seconds at 1,000 watts. |
