This is one of my all time absolute favourites. I use it for last minute bake sales, coffee mornings at our church and of course, the annual summer fête that always comes around way sooner than I am prepared for. Much like Christmas, birthdays and most other annual things to be honest.
Ingredients (serves 6)
- 175g sugar
- 110ml boiling water
- 25g cocoa powder
- 55ml vegetable oil
- 1 egg
- 55ml milk
- 175g self-raising flour
Method
- Put the cocoa into a small bowl or cup and pour on the boiling water, mix well
- Microwave on HIGH for 30 seconds and then stir well again
- Put the flour and sugar into a bowl, add the cocoa mixture, milk, oil and egg – mix well
- Pour the batter into a greased 8″ inch wide microwave-proof dish and microwave on HIGH for 5 minutes
- Cooking times may vary depending on how powerful your microwave is if it doesn’t look cooked, microwave for a further minute
- Let it cool in the dish, then top with fresh raspberries and a dollop of cream
