Dessert for one · No. 507
Sticky Toffee Mug Pudding
A light brown-sugar sponge with a toffee sauce made from the last of the double cream.
Per portion
650kcal
6 gProtein
73 gCarbs
38 gFat
Calories from protein 4%, carbs 44%, fat 52%. Estimated from the ingredients.
Roughly £0.60 a portion.
Veg
Method
- 1
In a large mug (350 ml or more), mix the flour with 25 g of the sugar, then beat in the milk and oil with a fork until smooth.
- 2
Microwave on full power for about 60 seconds (800–900 W), until risen and springy.
- 3
For the sauce, put the butter, the rest of the sugar and the cream in a small bowl and microwave for 30 seconds. Stir until smooth.
- 4
Poke a few holes in the sponge and pour the sauce over.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/sticky-toffee-mug-pudding/
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