For the past while, the food trend that refuses to go away are desserts in a glass or Mason jar. It was stylish for a week but some people like to hold on to ideas. Moving on. Another trend, something more recent is the making of desserts using a microwave and a coffee mug. I own microwave and I’m not ashamed to say I use it to defrost some items, reheat others but never to actually cook. Go to your neighborhood thrift shop or used book store and you’ll surely find a slew of microwave cookbooks. I do not own one.
Despite the previous paragraph, I am sharing this recipe out of pure novelty, something to add into your arsenal of last minute recipes – the microwave dessert in a coffee mug. I saw Montreal chef Stefano Faita make this dessert the other day and with a result that looked good and sounded tasty. He made a dessert that resembled a steamed bread pudding but there was no stale bread used. Just a coffee mug, flour, eggs, brown sugar and some leavening agents.
The Canadiana in this dessert is Maple syrup and grated apple. I like both of these, especially now that it’s Autumn. I made this dessert, was skeptical but thought, “what the heck” as I had all the ingredients on hand and I could make a single serving in 3 minutes. Begrudgingly, the dessert turned out well and here we are making a coffee mug dessert.
I like adding my own twists to recipes and this one got some Greek touches added: borrowing from Karydopita, a favourite Greek syrup cake (recipe in my coobook) with cinnamon and cloves plus the addition of dried cranberries and Metaxa brandy.
Think Karydopita meets a sticky maple Chameur from Quebec. Stefano’s recipe makes one serving for someone looking to have dessert as a meal replacement but realistically, it makes for two servings.
I’ve adapted the recipe to make 8 servings in a coffee mug. Each mug gets filled halfway and as you nuke the batter, you’ll see it puff up like a souffle. Don’t worry, the batter won’t explode in the microwave and you’ll end up with a delicious, last minute dessert.
Sticky Apple & Walnut Pudding in a Coffee Mug
(makes 8 servings)room temperature butter, for greasing mug
8 Tbsp. melted butter, for bottom of pudding
8 Tbsp. brown sugar, for bottom of pudding
8 Tbsp. maple syrup 1/2 cup chopped walnuts
8 Tbsp. butter, room temperature
3/4 cup brown sugar, for pudding batter
6 large eggs
1 Tbsp. vanilla 2 Tbsp. Metaxa brandy
3/4 cup milk 2 tsp. cinnamon 1/2 tsp. cloves 1/8 tsp. salt
1 1/2 cups flour
1 Tbsp. baking powder 1/3 cup ground walnuts 1 1/2 cups grated apple (about 1 1/2 – 2 apples)
1/2 cup dried cranberries tossed in 1 Tbsp. of all-purpose flour
Garnishes whipped cream or vanilla ice cream for serving
Maple syrup (or use Petimezi or honey)
- Grease a large, microwavable mug with butter. Add 1 Tbsp. of each melted butter, brown sugar, maple syrup and walnuts to bottom of each mug. Add remaining butter, brown sugar to a medium bowl and stir until well combined. Add eggs and vanilla, brandy and milk, stir until thoroughly combined.
- In another large bowl, add cinnamon, cloves, flour, salt, baking powder and ground walnuts, stir to combine. Add dry to wet ingredients and mix well.
- Fold in grated apple and cranberries. Spoon in the batter into each mug (fill each halfway) and place four mugs in your microwave.
- Microwave on high for 7 minutes. Let cool for a minute before removing from microwave oven. Repeat with the remaining four coffee mugs.
- Carefully remove hot mugs and using a paring knife, loosen pudding from sides of mug. Invert on to plate. Drizzle with maple syrup and serve with dollop of whipped cream or vanilla ice cream.
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