I’ve just started a sewing class, you know to learn how to use a sewing machine and make a skirt. It’s a Sunday night class, because I can’t make the ones during the week, and it turns out these things take concentration.

Sewing in a straight line takes focus and sewing a curve is worse. By the time I leave with a skirt full of unpicking to do… it’s blowing a gale outside, it’s dark and raining. I want something to eat but I know we have nothing in the cupboards.

Then I get into the house, it’s bright and warm, my husband asks me as I enter the front door if I want a hot drink, and suddenly I relax. I know what I am going to make.

Gingerbread Mug Cake topped with custard and almonds

A gingerbread and sultana mug 5-minute cake.

I am sure you have seen these all over the internet, so I am not going to do the whole “who thought you could make a cake in 5 minutes” thing.

These aren’t the best cakes in the world – if you have a full hour then please, do make a proper cake, cooked in an oven rather than a microwave. However assuming like me you don’t have time to bake fresh cakes every couple of days. This Gingerbread Mug Cake will do just fine. I would suggest that you definitely have some form of topping, a ball of icecream, whipped cream or custard (like me) as the cake can be a little dry.

Secondly I actually made one batch between two, I think the full amount would have been a little bit too much for me to eat in one sitting.

Gingerbread Mug Cake

Recipe can be found here.