Ingredients:

• 5 1/2 tablespoons flour

• 5 tablespoons sugar

• 1/8 teaspoon baking powder

• 1 egg

• 3 tablespoons milk

• 3 tablespoons oil

• 1 teaspoon vanilla essence

• 3 Oreos

For topping:

• 2 Oreos,

• Fresh whipped cream

Method:

Crush Oreos and keep it aside. Mix all dry ingredients together in an oversized mug. Then mix in the wet ingredients until the batter is smooth. Add in the crushed Oreos and mix again.

Grease two microwave safe ceramic mugs/cups and divide the batter between them.

Put the cups together in the microwave and cook for approximately one minute. Check the middle of cake, if it is firm and set, even though slightly wet, it is done. If not done, cook for about 20 more seconds. Be careful not to overcook or the cake becomes rubbery.

This recipe is enough to make two mug cakes. You can substitute Oreo cookies for any other kind, like lemon, coconut or chocolate biscuits and come up with delicious new flavours of your choice.

Top it with whatever you like, I used fresh cream whipped with icing sugar and an Oreo on top. You can use chocolate syrup, honey and fresh fruits – anything you fancy!

Published in Dawn, Young World, February 11th, 2017