Microwave mug cakes recipe

30 minutes



  • 1 large egg, beaten
  • 8 tbsp of self-raising flour
  • 4 tbsp of sugar
  • 4 tbsp of rapeseed oil, vegetable oil, or melted butter
  • 2 tsp vanilla extract
  • milk, to mix into a loose batter
  • 4 tbsp of Bramley apple, cooked and sweetened
  • 6 tsp golden syrup

Optional flavourings

  • cocoa powder, omit 1 tablespoon of flour and add 1 tablespoon cocoa
  • chocolate chips
  • mixed dried fruits, such as sultanas, raisins, currants, apricots and cherries
  • desiccated coconut, about 1 teaspoon per mug
  • jam, about 1 1/2 teaspoons per mug
  • lemon zest, or orange zest
  • lemon juice, or orange juice, in place of the milk


Lightly grease the mugs. Mix the eggs, flour, sugar and oil/butter together and then add the vanilla extract. Beat to mix, but do not over beat the batter; it is okay if it is lumpy. Add milk to make a loose batter
Spoon 1 1/2 tsp of the golden syrup into the bottom of each mug and then add the cooked apple
Pour the cake batter over the top; fill each mug to just over halfway up, any more batter and the cake batter will run over the top of the mugs
Cook the mugs individually for 2 minutes on high or 1 ½ minutes on high for smaller mugs
Allow to stand for 1 minute and then serve with cream and/or crème fraiche. Warn everyone that the mugs and cakes will be very hot – allow to cool for 2 minutes for children
Excess batter can be stored in the fridge for up to 2 days