- Blueberry Pudding In A Mug.jpg (22.78 KiB) Viewed 346 times
Preparation time: 10 minutes
Serves: 4
No nutritional information available.
Ingredients
- 100g (4oz) self-raising flour
- 100g (4oz) plain flour
- 150g (7oz) caster sugar
- 250ml (¼pt) milk
- 120g (5oz) unsalted butter, melted and cooled, plus extra for greasing
- 1 tsp vanilla extract
- 50g (2oz) blueberries, plus extra to serve
Method
1. Lightly grease 4 x 350ml (12fl oz) microwave-proof mugs or bowls. Sift the flours into a bowl. Add the caster sugar and mix in to the flour. Whisk the milk, butter and vanilla extract together in a jug. Pour into the flour mixture and whisk well until lump-free. Fold in the blueberries.
2. Spoon the mixture into the mugs and place two onto a microwave-proof plate. Cook in the microwave on high for 3½ minutes until the cakes are cooked and a skewer inserted in the middle comes out clean. Remove from the microwave and set aside.
3. Repeat with the other two mugs or bowls. Serve with extra blueberries, and double cream, if liked.
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