Microwave Breakfast Cake For One Food

MICROWAVE OATMEAL CAKE

Steps:

• In a microwave-safe bowl, combine oats and water. Microwave, uncovered, on high for 1-2 minutes or until thickened, stirring once; set aside., In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs until well blended. Beat in vanilla and oat mixture. Combine dry ingredients; gradually add to oat mixture until combined., Pour into a greased 11x7-in. microwave-safe dish. Shield corners with small triangles of foil. Microwave, uncovered, at 50% power for 6 minutes. Cook on high for 6 minutes or until when center is touched, cake clings to finger while area underneath is almost dry. Place on a wire rack to cool., Combine topping ingredients in a microwave-safe dish; microwave, uncovered, on high for 4-5 minutes or until thicken and bubbly, stirring every 2 minutes. Spread over warm cake.

MICROWAVE MUG CAKE

Steps:

• Add 4 tbsp self-raising flour, 4 tbsp caster sugar and 2 tbsp cocoa powder to the largest mug you have (to stop it overflowing in the microwave) and mix.
• Add 1 medium egg and mix in as much as you can, but don't worry if there's still dry mix left.
• Add the 3 tbsp milk, 3 tbsp vegetable or sunflower oil and a few drops of vanilla essence and mix until smooth, before adding 2 tbsp chocolate chips, nuts, or raisins, if using, and mix again.
• Centre your mug in the middle of the microwave oven and cook on High for 1½ -2 mins, or until it has stopped rising and is firm to the touch.