So if you fancy a mini pud but don't want to bake an entire cake then this could be the thing for you. Don't get me wrong I love cake in a cup but there's nothing like a proper cake that's been baked in the oven. You can have problems with them drying out but this recipe works really well so give it a go.
You can, of course, share it. But that's up to you.
You can, of course, share it. But that's up to you.
Ingredients
For the filling
Method
Slightly melt the butter (30 secs in the microwave should do the trick). Add in the sugar. Beat with a fork. Add in the egg. Beat with a fork. Add in the flour. Beat to a paste with your fork!
Cut out a piece of baking paper to fit into the bottom of your ramekin. I like to just cut around the base with a knife (see video).
Bung that in the oven at 180 for 17 mins then cover with tin foil for 5 more mins.
Whilst it is in the oven, make your icing filling by grabbing a bowl with a little knob of butter (10g if you want to weigh it) and then melting it slightly. Add in the icing and give it a good stir. That's it.
When the cake is done, let it cool for a few minutes before cutting around the edge with a knife and tipping it out onto a plate. Cut it in half with a sharp (serrated) knife and then pop some jam on one half and the icing on the other. Now sandwich together and sprinkle some icing on top to make it look pretty.
Munch!
- 30g butter
- 3 pudding spoons of caster sugar
- 3 pudding spoons of self raising flour
- 1 egg
For the filling
- 10g butter
- 2 pudding spoons of icing sugar
- Jam, a couple of teaspoons
Method
Slightly melt the butter (30 secs in the microwave should do the trick). Add in the sugar. Beat with a fork. Add in the egg. Beat with a fork. Add in the flour. Beat to a paste with your fork!
Cut out a piece of baking paper to fit into the bottom of your ramekin. I like to just cut around the base with a knife (see video).
Bung that in the oven at 180 for 17 mins then cover with tin foil for 5 more mins.
Whilst it is in the oven, make your icing filling by grabbing a bowl with a little knob of butter (10g if you want to weigh it) and then melting it slightly. Add in the icing and give it a good stir. That's it.
When the cake is done, let it cool for a few minutes before cutting around the edge with a knife and tipping it out onto a plate. Cut it in half with a sharp (serrated) knife and then pop some jam on one half and the icing on the other. Now sandwich together and sprinkle some icing on top to make it look pretty.
Munch!
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