Sometimes an after dinner dessert just has to happen. You’ve had a long day, you’re exhausted, you’ve managed to get through dinner and dishes, and….you’d love to just collapse on the sofa with a delicious and decadent dessert. But who wants to be bothered making pudding after all of that??
In comes the amazing phenomenon of the mug cake. I love this concept so much. It just hits the spot when you MUST HAVE PUDDING. I had fun trialling this recipe – the first time, I went a bit crazy and didn’t add any fun ‘dessert’ ingredients, and although edible, it tasted like porridge 🙂 The second time, I forgot the flour! I have now nailed this banana and caramel mug cake and am happy to share the joys to everyone. Happy pudding-eating 🙂
Self-saucing banana caramel mug cake
- 1/4 mashed banana
- 2 tbs milk
- 2 tbs flour
- 1 tbs oats
- 1 tbs plain Greek style yoghurt
- 1 tbs brown sugar
- 1 tsp baking powder
- 1 tbs Nuttelex
For the caramel sauce:
- 1 tbs brown sugar
- 1 tbs golden syrup
- 4 tbs boiling water
- Mix all of the ingredients (except the sauce ingredients) in a mug.
- For the sauce, place the sugar, golden syrup and boiling water on the top of the mixture.
- Cook in the microwave on high for 4 mins.
- Spoon upside down into a dessert bowl. Serve with a spoonful of extra yoghurt.
It is hard not to find a caramel slice if you are in a bakery in Australia. And for good reason! I have yet to meet someone who does not love to eat it! For me personally, if a caramel slice is there on display amongst the array of other delicious looking cakes and pastries, it is very hard to order anything else.
For my recipe today, I have taken the traditional caramel slice and added an Earl Grey tea flavour to the caramel layer. I like to eat my caramel slice with tea, so why not combine the two?
This slice recipe was actually my first foray into doing my own thing in the kitchen – I first tried it out a year and a half ago. However, it’s been the hardest one so far to get right. Unfortunately for me, that’s meant a LOT of leftover caramel slice to eat 😛 However, after lots of tinkering I think I’m there! Let me know if you try it out 🙂
For the base:
- 150g plain flour
- 50g brown sugar
- 75g coconut
- 100g unsalted butter, melted
For the caramel:
- 100g brown sugar
- 120g unsalted butter
- 2 Earl Grey teabags
- 2x 395g tins of sweetened condensed milk
For the chocolate layer:
- 200g dark chocolate
- 1 tbs vegetable oil
- Preheat the oven to 180° Celsius. Grease a baking tray with spray oil.
- Combine flour, sugar, coconut and melted butter.
- Press the mixture evenly into the base of the baking tray and bake in the oven for 12 mins until golden. Cool on the bench for 10 mins and then put it into the fridge to cool until needed.
- For the caramel, melt the brown sugar with the butter and the contents of the two teabags in a medium saucepan on a medium heat. Whisk together and bring the mixture up to a bubble, and then take off the heat and cover. Leave to infuse for 2 mins.
- Add the condensed milk to the saucepan, whisk frequently and bring to a boil. Reduce the heat to low and whisk constantly for 5 mins until the mixture is thick.
- Pour the caramel mixture onto the base and cook in the oven for 20 mins at 160° Celsius until the caramel layer is set. Cool on the bench for 10 mins and then place in the fridge until completely cold.
- For the chocolate layer, place chocolate in a microwave safe bowl and microwave for one minute. Stir to mix heat evenly and help to melt the rest of the chocolate. Continue heating the chocolate for one minute at a time, until all of the chocolate has melted. Add the oil to the chocolate and stir.
- Pour the chocolate over the caramel layer and, using a palette knife, spread evenly to cover the whole slice. Cool in the fridge until set.