In these uncertain times, I often have a craving for something sweet, simple, and most importantly healthy. This recipe is great, if you want something quick and easy; you likely have all the ingredients you need in the cupboard! I find microwaved mug cakes rather soggy so decided to have it as a baked pudding. I was really pleased with the outcome as it was light, fluffy and satisfying with splash of double cream or plant-based cream which I prefer. This recipe takes about 10 minutes to prepare. I usually have a container of stewed berries in the fridge to make it quicker.
Ingredients (for 2 people or halve the ingredients if it’s for one):
- 100g ground almond flour (I use this brand)
- 1 teaspoon baking powder
- 1 teaspoon vanilla essence
- 4 teaspoons butter (melted) (I used a lactose-free butter; if you are following a plant based diet then use 4 teaspoons of olive oil or melted coconut oil)
- 2 eggs (or a flax egg if you are vegan)
- 1/2 bag frozen blueberries/raspberries
- 1/2 bag frozen blackberries
- 2 tablespoons Sukrin fibre gold syrup
Note: This is a really flexible recipe, you can use any berries you desire that fit in with your diet, and could even add some cocoa powder or dark chocolate.
- Preheat oven to 180 degrees or 160 degrees fan-assisted.
- Heat frozen blueberries and blackberries in a pan, with the Sukrin syrup, until it thickens to the desired consistency.
- Make the topping: in a bowl, add the dry ingredients.
- Then, mix in the wet ingredients: eggs, melted butter (or desired fat), and vanilla essence, until fully incorporated.
- Place the berry mixture in an oven-proof dish, then place the cake mix on top.
- Cook in the oven for around 15-20 minutes, or until the top begins to crisp and turn golden-brown.
- Test with a skewer to ensure it’s cooked throughout.
Note: You can mix the berries in with the cake mixture, but I prefer them on the bottom, as I find the texture nicer.