Mug cakes

Instructions

1. To make the sauce, put 1 level tbsp cocoa powder, 2 level tsp sweetener and 85ml water in a non-stick saucepan over a medium heat and stir well. Once it’s bubbling, mix the cornflour with 1 tbsp water and add to the pan. Cook for 4-5 minutes or until thickened and glossy, stirring occasionally.

2. Meanwhile, cream the remaining sweetener with the spread and mix in the sieved flour, eggs and remaining cocoa.

3. Spray 4 mugs with low-calorie cooking spray and pour in the batter. Cover each mug with cling film, pierce with a fork and cook them one by one in the microwave for 30 seconds on High. Check they’re spongy by gently testing them with your finger – if they don’t spring back, they might need another 10 seconds. Leave to rest for 1 minute.

4. Turn the puddings out onto plates and pour over the sauce to serve.

Carrot mug cake

Home-made cakes donʼt come much simpler than this! Spoon through zesty, spiced yogurt to reach the glorious sponge beneath.

Go to the next page to get the Ingredients