Sticky Toffee Pudding Mug Cake
Category: | Sweets Cakes & Pies |
Ingredients
Batter
3 tbsp Frankie's gluten-free all-purpose flour blend |
1 tbsp lightly packed brown sugar |
1/4 tsp baking powder |
1 pinch salt |
1 tbsp butter, unsalted, softened |
2 tbsp milk |
1 tbsp maple syrup |
3 whole dates, finely chopped |
Syrup
2 tbsp maple syrup |
1 tbsp milk |
Sticky Toffee Pudding Mug Cake Directions
Start by mixing your Frankie's gluten-free all-purpose flour blend with the brown sugar, baking powder and salt. Next mix in the chopped dates, the softened butter and milk. Whisk together until well combined and then add the maple syrup. Mix together.
Syrup and putting it together:
Butter a small microwave safe bowl or ramekin and mix in the maple syrup and milk. Whisk the syrup and milk together to combine, then scoop the batter on top of it all and lightly spread the batter to touch all corners of the ramekin.
Microwave for 70 seconds. Let it rest in the microwave for 10-15 more seconds to let it finish cooking.
Remove it from the microwave (it will be hot). Cut around the outside of the ramekin and place a plate on top and flip the whole thing over. Lift the ramekin off and enjoy with whipped cream or just on it's own.