Cherry sponge mug cake is a delicious sweet combination of fruit flavours that just takes 10 minutes to make. This is a perfect pudding treat for when you have very little time but crave the combination of something a little naughty!
So how do we suddenly get to a cherry sponge mug cake? Well folks, I didn’t tell you that not only did I get a spiralizer for Christmas, but I also got a book about mug cakes!
Today I’m starting off with the most basic of mug cakes that I’ve put together myself, inspired by that book, a basic cherry sponge mug cake.
I mentioned in the turkey filo pastry samosas recipe last Thursday that Lynne and I were going out for dinner on Saturday. We went to a restaurant called the 13th note which was amazing. It was vegan and vegetarian themed and I had a fantastic flavoursome Sri Lankan curry whilst Lady Lynne had a pizza with extra jalapenos.
Now you see, because we were out that Saturday, I hadn’t prepped any pudding for Sunday and, if you follow on the blog folks, you’ll remember that by following our 80/20 rule, Lady Lynne and I love to have some kind of pudding/dessert on a Sunday.
Cue a rather quick throwing together of some basic ingredients on Sunday, with no time to go to the supermarket and out comes this yummy delight!
How to make this cherry sponge mug cake
Step1 – Place the butter in a 350ml mug.
Step2 – Melt the butter in the microwave for 10 – 20seconds.
Step3 – Add the beaten egg and milk and whisk together with a fork to combine until smooth.
Step4 – Add the sugar and self raising flour. Whisk together with the fork until combined.
Step5 – Fold in the jam / conserve.
Step6 – Cook in the microwave for approximately 2mins @600w or 1 ½ mins @ 750 – 800w, until sponge has risen. Whilst cooking make the topping. Spread the jam over the top of the cooked cake.
Step7 – Spoon over the whipped cream and place the glace cherry on top. Et voila!
- 1 tbsp. unsalted butter
- 1 egg, lightly beaten
- 2 tbsp. skimmed milk
- 2 tbsp. caster sugar
- 3 tbsp. self raising flour
- 1 tbsp. cherry jam / conserve
- 25ml double cream
- 1 tbsp. cherry jam / conserve
- 1 glace cherry
- Place the butter in a 350ml mug and melt in the microwave for 10 – 20seconds
- Add the beaten egg and milk and whisk together with a fork to combine until smooth
- Add the sugar and self raising flour and whisk together with the fork until combined
- Fold in the jam / conserve
- Cook in the microwave for approximately 2mins @600w or 1 ½ mins @ 750 – 800w, until sponge has risen. Whilst cooking whip the cream for the topping
- Place the double cream in a bowl and whip it to soft peaks with a fork.
- Spread the jam over the top of the cooked cake
- Spoon over the whipped cream and place the glace cherry on top
- Serve immediately
Well I hope you enjoy this cherry sponge mug cake folks. We think it’s a nice little treat to have every now and then.
So, that was last weekend, and this weekend?
Remember that picture in the cauliflower cheese pasta bake recipe of the aborted attempt to climb Ben Vorlich? Well this Saturday is take 2, and with Lady Lynne this time.
I’ll report back on whether or not the expedition was successful next week.
Wish us luck, and have a fab weekend yourself. And thanks Amanda for allowing us to share our blog posts on your Thursday thinking out loud! 🙂
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