Even in the kitchen, we face dramas. I upgraded my kitchen appliances, with a new American-style fridge freezer, new washing machine, new dishwasher and new cooker. All a beautiful shiny black. I’m totally in love with them. I’d only had the new appliances for two weeks when, to my horror, the hook holding my wall clock decided to give up and the clock came crashing down, shattering the ceramic cooker hob.
I managed not to cry, called the insurer (thank goodness I’d taken up additional insurance for them all) and arranged a replacement. In the meantime, I was managing with anything I could microwave, toast, or that didn’t need cooking.
Then, which I took as a sign of a turn in my luck, our local kitchenware shop had a 20% sale on KitchenAid appliances. I’ve always hankered after a KitchenAid mixer, and have watched Great British Bake Off with envy for years. I’d planned to buy one at some future point, with my daughter inheriting my aged old 1970s Kenwood classic. But I couldn’t walk past that deal without taking a look. Ten minutes and a hole in the bank account later, I’d bought my new kitchen pal!
As you know by now, I love to bake. So unlike other appliances I’ve bought in the past – sandwich maker, pasta maker, etc – this will earn its keep, as well as looking pretty on the worktop. But I’d bought it before receiving my replacement cooker so I couldn’t use it; it felt like it was teasing me.
So, what do you do when you fancy cake and have no working oven? I’ve seen loads of recipes for ‘mug cakes’ so thought why not give it a go. From the basic recipe below, you can adapt to add flavours you want – chocolate, lemon, ginger as a few examples. Then pop in the microwave for one minute – and enjoy eating straight from the mug.
Mug Cake Basic Recipe
- 6 tablespoons self raising flour
- 50g sugar
- 1oz melted butter
- 1 egg
- 2 tablespoons milk
Crack your egg straight into the melted butter in your mug. With a fork or mini whisk, blend together. Stir in the milk, then add the flour and sugar. Whisk until smooth.
Microwave for no more than 1 min 30 seconds.
Optional adaptations include:
- For a chocolate sponge, replace 1 tablespoon of flour with a tablespoon of good quality cocoa powder. Top with a squirt of fresh whipped cream. Maybe a sprinkle of flake.
- Add a small grating of lemon rind and juice in the batter before cooking. Once cooked but still hot, poke holes in the cake with a skewer and pour over a runny icing made with icing sugar and lemon juice. Allow to cool and the drizzle icing to set.
- For a faux steamed pud, make your mixture first. Then use a rounder, large cup or small bowl instead of a mug, and ensure it’s well greased. Drop in about a tablespoon of your favourite jam, then the cake mixture on top. Once cooked. Turn the cup/bowl onto a plate and allow the pudding to drop. Enjoy with cream or custard. Be VERY careful, hot jam is not something you want to splash onto you.
Have some fun playing with ideas and treat yourself now these cold nights are starting to draw in again.
love
Maggie x