Best mug cake recipe so far - it still needs tweaking though, as it's a bit too moist, and inclined to mash to a lump under the pressure of the spoon. Needs a little less liquid.
4 tbsp self-raising flour
1 tbsp oil
2.5 tbsp sugar
4 tbsp milk
1 tsp (!) of vanilla extract
It may be cheaper to use vanilla sugar. The extract is expensive.
(Must try a chocolate version of this - I'm thinking 4 of flour, 2 of cocoa, 3 or 4 of sugar, leave out the vanilla but add 1/4 tsp cinnamon, but more experimentation required.)
You'll notice there is no egg. This is not a mis-print. Leaving out the egg removes the rubbery sponginess that often results if the cake is over-cooked. (I'm not sure if this was an innovation by Julie at Table for Two, but that was where I first saw an eggless mug cake so she gets the props for it.)
Mix all together, transfer to a large, greased cup, and cook on high power for 90 seconds.
(Our microwave is 800W, your mileage (and cake) may vary.) Get it out of the cup and into a bowl ASAP so that steam can evaporate from it and not condense and make it soggy.
