Steamed jam sponge mug cake
An easy mug cake that tastes amazing and is only 3 syns!
5 mins
2 mins
285 kcal
5 mins
2 mins
285 kcal
SERVES
1
DIFFICULTY
EASY
SERVES
1
Difficulty
EASY
I recently introduced my 8 year old to mug cakes, and she was blown away- she just couldn’t believe that you could achieve such a good cake in just a couple of minutes!
I was testing out a few recipes in my new microwave (read about it here!). I made a full fat and sugar chocolate mug cake for my daughter ( I used this recipe), and then I experimented with a Slimming World friendly version, using my healthy extra B oats.
The only extra step you have to go through here is that rather than using flour, you just need to blend your oats into a fine powder to get the cakey consistency. This is very easy with the right appliance (a mini-chopper), and if you don’t already have a mini chopper then I highly recommend getting one anyway! I have this one from Tefal which I am really pleased with:
I use this a lot- for example for blending onion, garlic and ginger for curry, spices, hummus and oats.
I settled on this steamed jam pudding- it tastes totally indulgent. I also tested it out on my husband without telling him that it was a Slimming World pudding, and he really enjoyed it too!
The only syns are in the baking powder (1/2 syn), granulated sweetener (1/2 syn) and jam (2 syns) if you use the oats as your healthy extra B choice.
I hope you enjoy it!
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Steamed jam sponge mug cake
Ingredients
- 40 g oats
- 1 tsp baking powder
- 1 tbsp granulated sweetener I use a stevia sweetener
- 1 tsp vanilla extract
- 2 tbsp fat-free Greek yoghurt
- 1 egg
- 2 tsp raspberry jam
Instructions
- In a mini-blender/chopper, whizz up the oats to form a flour
- add in the baking powder and sweetener and whizz again
- add in the vanilla extract, Greek yoghurt and egg and whizz until well combined
- Scrape half the mixture into a large mug, dollop in the jam, and then add the other half of the mixture.
- Microwave for 1 minute and 45 seconds- to check it’s cooked, just press gently on the top (just be careful not to burn your fingers!)- it should feel firm and springy. If it’s squishy then pop it in for another 30 seconds.
- Tip out upside-down onto a plate, and the jam will be sitting on top. Eat while warm!
Unfortunately mine turned out with jam still in the middle. Any advice would be welcome! I tried to send photo but was informed it was too large to upload. I will try to Messenger it.
Could you reply to me please, Pip?
Hi Sue, I’m not sure why this would have happened, was the cake cooked through but the jam was just in the middle? It could perhaps be due to the density of the jam, I tend o use fairly seed heavy bon maman type jam, so maybe a more jelly like one wouldn’t sink to the bottom. A possible solution is that rather than adding half of the mixture to start with, you just add a tablespoon full, then the jam, then the rest of the mixture.