So, here we go. A mug dessert. From me. I used to be a person that refused to go down this path, yet here we are. A mug dessert.
A dessert in my books, commands utmost respect, love and tender care. It should be a made with pride and honour. Not in 2 minutes in a microwave, in a generic factory-made cup.
But.
It’s 2020 and the less said about surprises the better.
However, I haven’t completely lost all my principles, I still refuse the microwave, but place this mug in the oven to BAKE for 15 minutes. I use a lovely handmade ceramic mug to appease my guilt. Also, I use semolina. However, I understand that semolina may not be for everyone, so I offer an all-purpose flour option below as well.
You can use a ramekin or mug or cupcake cup as well. Just saying.
The Recipe
Serves Serves: 1 | Prep Time: 5 mins | Cook Time: 15 mins
Ingredients
- 1 tbsp espresso
- 2 tbsp cold water
- 1 tbsp vegetable or olive oil
- 3 tbsp semolina / suji / sooji / ravo
- 1 tbsp cocoa powder
- 2 tbsp castor sugar
- ¼ tsp baking soda
- pinch of salt
- ½ tsp vinegar
Instructions
- Preheat oven to 200C
- Whisk the espresso, cold water and oil
- Add the semolina and mix and set aside to gather the other ingredients- semolina should soak for 5 minutes
- Whisk in the dry ingredients
- Then at last add the vinegar and whisk in quickly
- Pour into mug and bake in oven for 15 minutes – 14 minutes if you want a molten center
- Note: baking times may differ on the shape and depth of your mug.
- Method for all-purpose flour in place of semolina:
- Preheat oven to 200C
- Whisk all wet ingredients together
- Then add the dry ingredients and combine
- Pour into a mug and bake for 15 minutes
