Name: Blueberry pudding mug cake
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2/3 cup self-raising flour; 2/3 cup plain flour; 1 cup milk; 2/3 cup caster sugar; 125 gram unsalted butter, melted, cooled; 1 teaspoon vanilla essence; 1/2 cup frozen blueberries; double cream, to serve; fresh blueberries, to serve

These beautiful vanilla mug puddings are studded with juicy blueberries to create a super easy dessert in five minutes. Simply pop your ingredients in the microwave and let the magic happen.

Looking for more pudding recipes?

Ingredients

2/3 cup self-raising flour

2/3 cup plain flour

1 cup milk

2/3 cup caster sugar

125 gram unsalted butter, melted, cooled

1 teaspoon vanilla essence

1/2 cup frozen blueberries

double cream, to serve

fresh blueberries, to serve

Method

1.In a bowl, whisk self-raising flour, plain flour, milk, sugar, melted butter and vanilla together, until combined. Fold blueberries through.

2.Divide mixture evenly between four 1 ½ cup ramekins. Arrange ramekins on microwave turntable. Microwave on high (100%) for 3 ½ minutes, until cake is cooked when a skewer inserted in the centre comes out clean.

3.Set aside 5 minutes. Serve topped with a dollop of double cream and extra blueberries.

If liked, serve sprinkled with toasted muesli for a crumble-style topping.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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