There’s still no central heating and the pumpkin and ginger roulade has all gone (see last post). Except…there’s leftover pumpkin purée and ginger buttercream in the fridge!! Ahhhh yes, the, and I quote, ‘Autumnal dessert with a spicy kick to get rid of any cold shivers of freezing-ness you may have’, can be resurrected! In the form of a mug cake! Simple and quick, seasonal and beautiful. All you need is your trusty old microwave oven, and some relatively basic ingredients you probably already have lurking in the back of your cupboard, throw them together and hey presto! In under 5 minutes, grab a spoon and dig in!
1 minute 15 seconds
1 pumpkin mug cake
You will need…
🍁 2 tbsp plain wholemeal flour
🍂 1/2 tsp baking powder
🍁 1/2 tsp cinnamon
🍄 1 1/2 tbsp pumpkin purée
🍂 1 tbsp maple syrup/honey
🍁 2 tbsp almond milk
🍁 2 tbsp olive butter
🍂 1/2 tbsp honey (adjust to taste)
🍄 Optional pinch of fresh ginger/1/4 tsp minced ginger paste (again, adjust to taste)
🍁 Possible 1/2 tbsp plain flour (if too runny)
How to make:
1) In a microwaveable mug/small ramekin, add in the flour, baking powder, cinnamon, pumpkin purée and honey, mix into a paste then add the milk, and mix again until smooth.
2) Microwave for 1 minute and 15 seconds, and there you have it! In under 5 minutes, a mini pumpkin cake!! Allow to cool or just eat right away because how can you possibly wait…? You literally can’t, plus it’s cold and it’s freezing and it’s chilly and the pumpkin cake is here to save the day with all its warm wholesomeness.
If you want to spice up the sponge (literally!), follow the steps for the buttercream…3) Mix together the butter, honey, (flour) and ginger, add to the top of your cake and oh yes, Autumn in a cup!