- 1 egg
- 3 pudding spoon self raising flour
- 3 pudding spoon sugar
- Half a pudding spoon treacle
Put everything except the raspberries in a mug. Beat like mad with a fork.
In another mug/ramekin, line the bottom with raspberries. Pour most of the cake mix over the top. Add more raspberries and add a bit more of the cake mix.
Cook at 180 for 10 mins. This makes the top cook but most of the rest of it is like a really thick raspberry soup. Obviously if you want it more like a cake cook it longer, but frankly I think that cake dough (before it is cooked) is the best part of any cake making experience so I think the 10 minute one is worth a shot.
For added decadence, poke a hole in the middle of the top and fill with double cream!