Stem ginger brownie mug cake
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 1
Skip to ingredients
- 1tbsp cocoa powdersieved
- 3tbsp plain flour
- 2tbsp caster sugar
- ground gingera pinch
- 2tbsp Arla LactoFREE spreadable buttermelted
- 1 ball stem gingerfinely chopped, plus 1 tbsp of the syrup
- 25g chocolatechopped, plus extra to serve
Nutrition:
- kcal820
- fat33g
- saturates16g
- carbs119g
- sugars72g
- fibre4g
- protein10g
- salt0.45g
Method
step 1
Combine the cocoa powder, flour, sugar and ginger in a microwave-safe mug with a pinch of salt until smooth. Mix together the melted Arla LactoFREE spreadable butter and the ginger syrup in a small jug. Pour into the flour mixture along with the chopped ginger and chocolate. Stir until just combined, then microwave on high for 60-80 seconds – the top should be cooked and set. Leave to stand for a couple of minutes to cool. Grate over some extra chocolate to serve, if you like.
