Ingredients

The following ingredients have 36 Servings
  • 90 g unsalted butter
  • 60 g peanut butter
  • 130 g plain (all purpose) flour
  • 1 tsp baking powder
  • 110 g light brown muscavado sugar
  • 90 ml milk
  • ¾ tsp vanilla extract
  • ¼ tsp salt
  • 3 small eggs
  • 6 tbsp raspberry or strawberry jam/jelly
  • 1 tsp icing sugar/confectioners' sugar (sifted)
  • 1 tbsp chopped skinless peanuts (unsalted)

Instruction

  • Place the butter in a jug and melt in the microwave* (takes about 30-60 seconds). Stir in the peanut butter until combined.
  • Add the flour, baking powder, sugar, milk, vanilla extract, salt, eggs and 4 ½ tbsp of the jam to the jug. Whisk to combine.
  • Pour the mixture into 3 microwave-proof mason jars or mugs. Add ½ tbsp of jam to the top of each jar.
  • Microwave for 90-110 seconds per jar– until the cake rises over the rim of the mug (keep a close eye on it). Then let it sink back down for a few seconds, before giving a quick (10-20 second) blast or two again. This should help to ensure the cake is cooked in the middle
  • Remove from the microwave. Test if it’s cooked all the way through (microwave for a little longer if not).
  • Leave to cool for a few minutes (be careful, the microwaved jam will be very hot, so this needs to cool). Sprinkle with sifted icing sugar and chopped peanuts before serving.