BISCOFF MUG CAKES

Ingredients:

30g butter

1 egg

2 tbsp brown sugar

2 tbsp milk

1 tsp vanilla extract

75g (1/2 cup) self-raising flour

100g (1/3 cup) Biscoff spread

Biscoff biscuits, to serve (optional

Method:

Lightly grease two 375ml microwave-safe mugs. Place the butter in a small microwavesafe bowl and microwave on High for 10 seconds or until melted

Refrigerate again for about 30 minutes for the layer underneath the brulée to firm up again

Alternatively, place on a baking sheet and place under a heated grill

Grill until the sugar forms a crisp, golden-brown layer Watch carefully – as the sugar can burn easily.

Use a fork to lightly whisk the egg in a bowl. Whisk in sugar, milk, vanilla until combined. Add the flour and whisk until smooth Add the melted butter and 1/4 cup of the spread Whisk until combined.

Divide the biscoff mixture evenly between the prepared mugs. Top each with 2 teaspoons of the remaining spread Microwave on High for 1 minute 10 seconds or until puffed and just firm when lightly touched.

Serve the cakes with biscoff biscuits, if desired.