Mug CakesMade in minutes in the microwave!

Easy and delicious cakes to mix and microwave in a matter of minutes, featuring 35 all sweet recipes, a chapter on puddings and recipes for those on special diets.For the times when you’re feeling hungry, and would like something delicious, and preferably immediately, Mug Cakes is the book you want. Featuring simple, sweet cake recipes that can be made and cooked in a matter of minutes, there’s no excuse not to treat yourself to a quick pudding when you haven’t got time to watch over an oven, and need a sugar rush fast. Or why not mix up a pudding for some friends or the kids? There are also recipes for those on special diets.

With 35 recipes and full colour photography, this would make the perfect gift for anyone who doesn’t like too much fuss in the kitchen, but still wants to have a cake and eat it.

Joanna Farrow loves having fun with her food, having giving cakes and cookies a whole new look in Dress Your Cake and Dress Your Gingerbread. A home economist and food writer, she has also contributed to numerous food magazines and has written a number of other titles, including Ready Steady Cook for Kids, Good Fast Family Food, Cake and Peek-a-boo Cakes.

Red Velvet Cake

Serves 1 •  Preparation time 3 minutes • Cooking time 2 minutes

2 tablespoons fresh beet juice
2 tablespoons (25 g) slightly salted butter
¼ teaspoon ground cinnamon
2 tablespoons dark brown sugar
2 tablespoons chopped mixed nuts
1 egg yolk
2 tablespoons self-rising flour
Maple syrup, to drizzle

Put the beet juice, butter, cinnamon, and sugar in a 7 fl oz 
(200 ml) microwave-safe mug. Microwave on full power for 
30 seconds, then stir.

Add the nuts, egg yolk, and flour and beat together until well mixed. Microwave on full power for 1½ minutes or until just firm to touch and a toothpick inserted into the center comes  out clean.

Serve drizzled with maple syrup.

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