Peanut Butter and Jam Mug Cake recipe
I love George but he is really pushing me over the edge at the moment. His revision technique is lethargic, at best, and with the start of his GCSE’s only days away, I am tense, to say the least. I can remember revising for my O’Levels and not really doing as much as I should have done, but I did seem to care. Boys, or my boys at least, are different. You can’t force these things, however, and I have never been much of a Tiger Mother. I am so much more of a feeder, so I am focusing on preparing George for his exams with a full belly, if not a full brain. This Peanut Butter and Jam Mug Cake is becoming a real grade 9 *that’s an A in old money* recipe.
I love cooking, but I also love the fact the Ben and George can cook too. And so they bloody well should do, great big men that they are. This Peanut Butter and Jam Mug Cake is a great recipe, which anyone can make and it tastes amazing. And it’s gluten and dairy free into the bargain. I adore peanut butter, so it’s right up my street. You can use whichever jam you like, George likes it with Nutella, of course, and this works well too. It takes just over a minute to cook, so it’s instant gratification and won’t take your budding scholars away from their books for too long. The inspiration for this came from the ever amazing Food 52, with huge weight gaining thanks.
This isn’t exactly brain food and it’s not super healthy, but we all need sustenance, and at times of stress, sweet treats are what keep you going, not a bowl of kale salad.
Brilliant store cupboard ingredients for this, so you can have a mugful of cake at a moments notice. It’s a spooky sort of recipe as it doesn’t contain flour, but the resulting cake is spongy, not too dense and truly satisfying.
Make a start with your mug. It needs to be a good size, holding at least 300ml, no espresso cups here please. Add 4 tablespoons of peanut butter.
I licked the spoon, of course. Next, crack in one egg and add the tablespoon of soft brown sugar.
Finally measure in the baking powder and a pinch of salt. Then whisk until smooth-ish.
Dollop in the jam of your choice then swirl roughly with the tip of a knife.
Now, pop the mug into the microwave for a minute. You may need another 15 to 30 seconds, the cooked cake will be risen and firm to the touch with a hot swirl of jam on the top.
This is piping hot, sweet jammy cake in a mug. It needs nothing more, not even a glug of cream, well, maybe.
I can’t stop making this Peanut Butter and Jam Mug Cake. Not because I am Mum of the Year and keeping George’s spirits up while he’s revising, but because I’m a total hog and this cake is quick and sodding delicious and I have no will power.
Peanut Butter and Jam Mug Cake Recipe
You will need a mug, which holds at least 300ml and a microwave
4 tablespoons peanut butter, I used crunchy but I don’t suppose it matters if smooth
1 tablespoon soft brown sugar
1/4 teaspoon baking powder
a pinch of salt
1 tablespoon jam, I used strawberry but use whichever you love best
Take a good sized mug and add the peanut butter, brown sugar, egg, baking powder and salt. Whisk everything together until smooth.
Blob the spoonful of jam onto the top then swirl in using the tip of a knife.
Microwave on high, mine is 800 watts, for a minute. Mine took a little longer, but look at it after a minute then cook for another 15 to 30 seconds if needed. Devour with a big spoon whilst piping hot