Quick-Fix Raspberry Vanilla Mug Cakes

Ingredients

• 50ml sunflower oil

• 50g custard, plus extra to serve

• 50g natural yoghurt

• 1 tsp vanilla extract

• 2 tbsp caster sugar

• 50g self-raising flour

• 3 tsp seedless raspberry jam

• 10 (approx.) fresh raspberries

• 0.5 tsp icing sugar, to dust

2 servings

Calories~575 kcal

Protein~6 g

Carbs~63 g

Fat~33 g

Fiber~3 g

Sugar~33 g

Total recipe

Calories~1,150 kcal

Protein~12 g

Carbs~125 g

Fat~65 g

Fiber~5 g

Sugar~65 g

Method

• Step 1

  Measure the oil, custard, yoghurt and vanilla into a bowl; mix well. Stir in the caster sugar, flour and a pinch of salt, until smooth.

• Step 2

  Dollop 1 tsp jam each into the bottom of 2 mugs, then divide the batter between them. Microwave on full power for 3 mins; rest for 5 mins.

• Step 3

  Put the remaining tsp of jam in a bowl and stir until smooth, then stir through the fresh raspberries.

• Step 4

  Top each mug cake with the raspberry jam mixture. Dust with icing sugar and enjoy immediately with extra custard spooned over.