Equipment
We used a 1100 watt microwave oven for this recipe.
Ingredients
- 1/2 cup Lighthouse cake and biscuit self-raising flour
- 1/2 cup caster sugar
- 1/3 cup cocoa powder, sifted
- 1 egg
- 1/2 cup milk
- 1 1/2 tablespoons vegetable oil
- 1 teaspoon salt
- 6 jersey caramels, quartered
- Double cream, to serve
Method
Whisk flour, sugar, cocoa, egg, milk and oil together in a medium bowl. Divide mixture between four 1 cup-capacity, microwave-safe mugs.
Microwave on HIGH (100%) for 1 minute. Top with half the salt and half the caramel. Microwave on HIGH (100%) for a further 1 minute. Top with remaining salt and caramels. Microwave on HIGH (100%) for a further 2 minutes or until cakes spring back when lightly pressed. Serve dolloped with cream.
