Hello Good Afternoon!
And welcome to a rather late Midweek Mayhem. I’ve been as busy as a trout this week at work hence neglecting my blogging duties, so aplologies for that.
Of course, the BIG news this week, is that it’s one of our pal’s birthdays. To mark the occasion, I’ve come up with a little song:
He hasn’t been to Greenland
But his name’s TB Queensland!
Thank you. Happy Birthday TB!
In other important news, last night I successfully made a chocolate sponge cake in a mug! It took all of three minutes, and drenched with some thickened cream it was the perfect post-dinner snack!
In the words of Ross Sharp “I share wif youse…”
To make a cake in a coffee mug you will need four tablespoons of all-purpose flour, four tablespoons of granulated white sugar, two tablespoons of unsweetened baking cocoa, one large egg, three tablespoons of milk, three tablespoons of vegetable oil, and one-eighth of a teaspoon of vanilla extract.
Begin by mixing the dry ingredients in the microwave-safe mug. Next, thoroughly blend in the egg with the other ingredients in the mug until it they are well-mixed. Lastly, pour in the remaining liquid ingredients into the mug and combine the mixture thoroughly. Set the microwave on three minutes, and watch your chocolate cake rise well above the top of the rim as it is heated. After three minutes, pierce the chocolate sponge cake with a toothpick to check for doneness. If the toothpick comes up clean, the microwave chocolate cake is ready to eat. Otherwise, put it back in the microwave at thirty-second increments until this quick and tasty treat is done.
Smother it with cream, ice-cream, custard, or anything that you’ve got in the fridge that’s runny and sweet.
Don’t forget to visit Food Trail for more tantatilising tasty treats!