microwave Archives - Sugar et al

I think everyone should have a mug cake recipe that they pull out during those intense craving moments when they just want a small portioned dessert without the wait. Of course, in their favourite mug. That makes it even more personal and comforting, right? My mug so only I can eat. I actually had several mug cake recipes printed and filed neatly in a folder many years ago when I could barely call myself a baker. It was such a life changing discovery at the time. Making cakes without an oven, that too in 5 minutes. Everyone thought I was a genius and no one even cared that most of these ‘cakes’ were nothing in taste or texture like a cake.

I was doing a spring clean the other day and found those folders. The next thing I knew was that I was looking for mugs to give them a go again. Alas! They were not the kind of stuff I would enjoy today. I had to make a few adjustments, try and make something in the same mug that I would microwave and chose to make an eggless version. That is because, it is safer to undercook them than an overcooked mug cake that feels like rubber. And the last thing one would want to do is use another bowl to mix the batter. It’s all about the convenience, if I am not wrong.

This mug cake is easy, fudgy and quite tasty. A dollop of fresh cream or a scoop of ice cream nicely completes it especially when it’s warm and goeey from the microwave.

Chocolate Microwave Mug Cake
Serves 1

2 tbsp self-raising flour
21/2 tbsp brown sugar (or 2 tbsp castor sugar)
2 tbsp cocoa powder
2 tbsp olive oil
1/2 tsp vanilla extract
1/4 cup milk
2 tbsp water
1 tbsp chocolate chips
fresh berries, to serve
icing sugar, to dust
ice cream, to serve (optional)

Add the first 3 ingredients to a microwave safe large mug and mix well. Add the remaining ingredients (preferably in the order listed) and mix well. Microwave on medium for 1 minute, then in short bursts of 10 seconds until the batter has firmed up but is till fudgy. Mine took around a minute and 20 seconds.

Serve with berries and a dusting of icing sugar and a side of freshly whipped cream or ice cream.

I don’t know about you but I cannot imagine my kitchen without a microwave. While moving houses in the recent past (4 times in 3 years) I made sure that it is the first of the electronic items to get plugged in…even before my beloved mixer and food processor. But coming to think of it, have I done anything with it other than reheating and defrosting food? Nope! Okay, maybe precook potatoes. Yet, it is an indispensable item that saves you time and a lot of dishes. I had 3 ripe bananas and no intention of making muffins, pancakes or even banana bread. So I did a Google search and came across this fabulous recipe.

I made it twice this week. The first time I was unsure how it would turn out so I halved the recipe and just threw everything casually into a microwave safe bowl. Voila! It was done in 4 minutes. It was golden, sweet, soft, smelling of brown sugar and butter (you know, the one) spongy, gooey in some places and very slightly crusty on the sides. In other words, it was enlightenment! ‘Don’t underestimate the power of your microwave!’ The boys came back form school and finished it in one go with a scoop of vanilla ice cream.
I just had to share this recipe so I made it again and added a cup of dark chocolate chunks. And salted caramel sauce to serve! The original recipe calls for sliced bananas on top but I chose to mash up the entire banana for the pudding. You could go either ways. If you do not have a one-liter microwave safe dish, use two smaller ones like I did. Please excuse the photos..I’ve shot them in a jiffy as I had something else going on.

All I’d say is please make it. It’s too easy, not to give it a try and too delicious for words. Make it to believe it!

Microwave Banana And Chocolate Chunk Pudding (adapted with variation from BBC Goodfood)
Serves 6

100 g butter, softened, plus extra for greasing
2 ripe bananas
100 g light muscovado sugar (brown sugar will work as well)
100 g self-raising flour
2 tsp ground cinnamon
2 eggs
2 tbsp milk
1 cup dark chocolate, roughly chopped into big and small chunks (or chocolate chips)
Salted Caramel sauce (store bought or home made)

Put the butter in a 1-litre baking dish and microwave on High for 30 secs-1 min until melted. Add bananas, mash into the melted butter, then add the sugar, flour, cinnamon, eggs and milk. Mix together well. Add the chocolate chunks and give it a stir to distribute evenly in the batter.

Cook on high for 6 mins until cooked through and risen. Check with a fork or a wooden skewer and microwave for a couple of minutes more if not ready. Serve warm, dusted with icing sugar, if you like, with a drizzle of salted caramel sauce and a scoop of ice cream.