Caramel Candies + Recipe

After making my rice pudding last week I was left with about a cup of condensed milk still waiting to be used in the fridge.

satisfying to cut, yet premature; it's too soft

After making two caramel sauces within 24 hours, I really didn't feel like standing over the stove again to melt the butter, sugars, etc to make these candies. After doing some quick research I found some consensus on timings when using the microwave, and as the mixture requires stirring at frequent intervals, it was a good way for me to do so some spirited tidying up and dishes while the caramel was cooking.

Ready to Set

Caramel Candies

Time: 10 minutes + cooling time

Yield:

Storage: in an airtight container out of direct sunlight for up to 2 weeks

Ingredients*

• 1 cup condensed milk
• 1 cup white sugar
• 1 cup brown sugar
• 1 cup light syrup
• 1/2 cup unsalted butter (114 g) diced
• 1 tsp sea/freshly ground salt + extra for sprinkling

Method

1. Butter a 20 x 22cm dish
2. Mix all the ingredients into a large microwave safe bowl
3. Heat on high for 9 minutes, pausing every 90 seconds to stir the mixture thoroughly**
4. As the mixture is very hot, pour VERY carefully into the prepared dish
5. Lightly sprinkle with salt (and/or melted chocolate if you want to use some up)
6. Leave to cool completely before cutting into small bitesized pieces

*adjust the recipe and setting dish size according to the ingredient you must use. The sugars, syrup, and condensed milk should be equal in quantity, and the butter should be half the quantity of the condensed milk. Use 1 teaspoon salt per cup of condensed milk.

**I made this in an 800w microwave. You should heat it in 90 second intervals for at least 6 minutes, and keep checking the consistency every 90 seconds after that.

Butterscotch Caramel Popcorn + Recipe

It's the early hours of 2nd January 2016, and I am watching Seinfeld. Jerry was eating some popcorn, and I had serious food envy.

Attempt 2: Finished article. Way too much syrup, but super yummy

Attempt 1: Homemade Caramel

I didn't want ordinary popcorn, so made an easy butterscotch caramel to pour over it, and baked it for that signature texture.

Popped

Preparation time took around less than 15 minutes, plus another hour in the oven, and don't forget you can store your caramel sauce in the fridge for up to 2 weeks, and use it for many other things, so do not feel obliged to make 3 bags of caramel popcorn.

1st attempt: Just before baking

Unfortunately, I must have overcooked the caramel so I had an unpleasant burnt sugar taste that was also giving me an actual headache.

2nd attempt: with salted peanuts

I decided to stop playing games, and seeing as I had some heavy cream that needed using, I tried again with a salted butterscotch caramel recipe that I felt more confident making.

Attempt 2: Not such an amazing colour or clarity, but AMAZING taste!

I made much more than needed and had to gestimate the proportions as it was dictated by the remaining cream I had, but now I'm getting into sterilising hats, I just put the extra in the jars I had for later use.

Repurposed Jars

Butterscotch Caramel Popcorn

Time: 75 minutes preparation + 1 hour cooling

Yield: 2-3 large bowls

Storage: popcorn can be stored in an airtight container out of direct sunlight for up to 5 days,, caramel can be stored in an airtight container in the fridge for up to 2 weeks

Ingredients

• 1/2-1 cup popcorn kernels/2-3 bags of plain* microwave popcorn
• Optional: 2 cup peanuts
• Optional: 1-1,5 tsp sea salt*

Butterscotch Caramel Sauce

• 75 g unsalted butter
• 50 g brown sugar
• 50 g white sugar
• 50g syrup
• 100 ml double/heavy cream
• 2 tsp sea salt

Method

1. Put the oven on to 120 °C.
2. Melt the butter, sugars, and syrup ingredients in a medium sized saucepan until simmering. This should take 3-5 minutes.
3. Whilst step 2 is happening, pop your corn using your chosen method
4. Take the saucepan off the heat, and add the cream and salt, and stir well.
5. Return to the heat for 1 minute, constantly stirring.
6. Place the popped popcorn in a large bowl, add the peanuts if you are using them, and pour the butterscotch sauce over everything in the bowl.
7. Stir the mixture thoroughly to evenly coat the dry ingredients with the sauce.
8. Spread the popcorn evenly on a lined baking sheet, sprinkle with 1-1,5 tsp salt if desired*, and bake for 1 hour, stirring every 15 minutes
9. When finished, place the baking tray in a safe place to cool completely.
10. Break into bite-sized pieces, and store in an airtight container. Or snack immediately.

*If using a saltier variation of microwave popcorn, adjust the salt sprinkled accordingly.

Vegan Coconut Cream Chia Seed Pudding + Recipe

I'm on my vacation from work now, and my sleep cycle is completely out of sync. I've had runs of two to three days of sleeplessness followed by a full day of sleeping. I put it down to the fact that I'm barely challenging my brain, and been moving at sloth-like pace when I can actually bring myself to move.

I had to meet a friend this evening, however I know his schedule is constantly moving, so I gave myself a 30-minute buffer and wandered around the shopping centre at Liljehomen. Weeeell, this was a ruse; I actually wanted to go into the larger ICA there for as I genuinely enjoy strolling through big supermarkets. When I first moved to Stockholm, I had to pass the centre on my commute to work so was a little bit spoiled by the choice - NOT the price - that was there. If I'd known I would never live near a supermarket like that again, I'd have probably indulged in the wider variety that was there more often.

Today, wandering round wasn't as exciting as I wanted it to be, but I did manage to pick up some Taylor & Jones  sausages, a nice self-serve salad, a small frying pan, and some chia seeds. I was in disbelief that my small basket cost me nearly 500 SEK, and actually became one of those customers I used to roll my eyes at in my own supermarket cashier days, and scrutinised the receipt visibly in front of the cashier before I shuffled off. Horrifying.

By the time I got home it was quite late, and although it would probably be better in the long run, I thought it would be weird to go to bed after only being up for five hours. Which is why I am writing this now.

While I'm waiting for a 'decent' time to sleep, I decided to make a gluten free coconut chia seed pudding I'd seen on Pinterest. It called for sweetened coconut so I was desperately searching for my coconut flakes to sugar up, only to realise I'd used them for the Coconut Maple Bites a couple of weeks ago. Fortunately, my compulsive grocery purchasing often means I buy ingredients that I have plans for, I then forget what plans they are yet the ingredients remain; however this meant I was certain that I had a bag of dessicated coconut somewhere, which I was able to locate fairly easily.

I sweetened the coconut in a simple sugar syrup that I gently boiled over the stove, then added it to the coconut cream and milk mixture that I had. The recipe calls for coconut milk, however I only had a can of coconut cream, so I added ordinary milk to thin it out (this version wasn't quite vegan, but it is lactose free!).

I changed the ratios of sweetened coconut and honey as I prefer a sweeter taste; after a quick taste of the mixture, I felt it was nice, but it still needed something. That something, ladies and gentlemen, was sea salt. I crumbled some over it, mixed it in, and my goodness... It was elevated!

Groupie Selfie!

It's currently setting in the refrigerator, but I'll update once it's done. Cannot wait!

All done, topped with some frozen blueberries
quickly defrosted under the cold tap

This was a fairly full teacup portion, and I would actually recommend a marginally smaller serving, especially if you use coconut cream as the dessert is surprisingly filling.

Here's the recipe, heavily adapted from Eazy Peazy Mealz

Vegan Coconut Cream Chia Seed Pudding

Time: 10 minutes preparation + minimum 6 hours chilling time

Yield: Serves 4

Storage: in an airtight container in the fridge for up to 3 days

Ingredients

• 3/4 cup sweetened coconut*
• 400-500 ml coconut cream (substitute some or all coconut milk for a lower fat version)
• 1-3 tbsp runny honey
• 4 tbsp chia seeds
• 1 tbsp vanilla extract (can be substituted for equivalent of vanilla alternative)
• 1/4 tsp sea salt
• Fresh and/or dried fruit and nuts to top when serving

Method

1. If you have to sweeten the coconut*, start that off while you get on with step 2
2. If using coconut cream, mix it in a medium size tub to ensure any coconut water is reabsorbed by the solid cream, and you have a smooth consistency. I recommend topping up a 400 ml can of coconut cream with 100 ml of coconut milk, however if you're not using coconut cream, 400 ml of coconut milk is fine.
3. Add the remaining ingredients except the honey and salt, and mix thoroughly
4. Add the honey, one tablespoon at a time, testing after each addition until it suits your taste
5. Crush a small pinchful of salt between your fingers over the mixture. Mix, taste, and adjust, if necessary.
6. Give it a final mix. If desired, separate into individual portions and cover with clingfilm - or simply cover the tub - and refrigerate for at least 6 hours or overnight.
7. When serving, give it a quick stir, and if desired, top with dried or fresh fruit, and or nuts

Serving suggestion: top with Berry Fruit Sauce

*see post to see how to sweeten coconut

Sweetened Coconut Recipe

I haven't ever bought sweetened coconut, and I'm not even sure if it is widely available in Stockholm, or indeed London. I do remember avoiding a Nigella Lawson recipe after it called for shredded coconut (not sure if it needed to be sweetened), as I couldn't find it back in London. Or perhaps I didn't look. Who knows?!

Anyhoo, when I made coconut macaroons a while back, I needed sweetened coconut flakes, and as I had specifically bought coconut flakes, I was unwilling to find and buy new ingredients, so found out how to sweeten coconut myself. I misread the recipe, but the ratio is simple to remember for the future...

Sweetened Coconut Flakes or Shreds

Time: 10 minutes (+ optional 30-60 minutes drying time)

Yield: Ratios specified below yield 1 cup coconut

Storage: keep in an airtight container out of direct sunlight for up to 1 week.

Ingredients

• 1 cup dry natural coconut flakes or dessicated coconut
• 4 tbsp water
• 4 tsp sugar

Method

1. Heat the water and sugar in a small saucepan on medium high heat, stirring until the sugar dissolves. Once the sugar dissolves, wait until the simple syrup comes to the boil.
2. Turn the heat off and remove the saucepan from the hot hob on to a heat resistant surface (e.g. a trivet).
3. Add the dried coconut and stir until the syrup is absorbed evenly and all the coconut is moistened.
4. If you can use them moist (e.g. you are adding the sweetened coconut to a wet  mixture, use them straightaway; otherwise, spread the sweetened pieces out on a baking tray or some baking paper to dry for at least an hour.

You can store them for two weeks in an airtight container in a cool, dark area.

Did you spot the ratio?

If you consider 1 cup to be 4 x 1/4 cups, you have a 4 tsp: 4 tbsp: 4 x 1/4 cup of sugar: water: dried coconut.

That's how I remember it anyhow! Knowing this, you can adjust how much sweetened coconut you make accordingly!

Rice Pudding + Recipe

Rice pudding was one of desserts that I imagine brought tears to my mother's eyes when I first tried it. She knew that with my sweet tooth, and preference to soft textures that I would be undone.

I don't remember the specific time I first had it, probably school dinners, and I must have avoided that horrible gluey yet burnt bottom layer. I vaguely remember having a brief spat of making it for myself from scratch, but by then I must have developed the social consciousness that eating too many sweet things was not a good thing (seriously?!), so I imagine I somewhat kerbed that habit.

Sugar Photobomb (no sugar required)

There was a comeback when I went to university, and discovered that noone was judging my eating habits - out loud, at least - so I indulged in a can of Ambrosia Rice Pudding every three months or so... ok, ok, so it was probably more, but time is a healer, and I genuinely don't remember.

A-ny-way, I should have probably prefaced this post with the fact that I am a Bah Humbug at Christmas. For some reason, the trauma of my mood swinging adolescence yet immense pressure to 'be happy' has stamped a muddy Hunter boot in my mind's eye. So I don't celebrate.

This was my first year not spending Christmas in England, and seeing as I had made precisely zero plans here in Stockholm, I was quite content. Until the phone calls started. How did this happen?! I had wriggled out of Family Time and therefore I should be exempt from those calls, right?! No. Whilst it was every pleasure to catch up with friends I hadn't spoken to in a while, coupled with the messy nest I had created in my apartment - everywhere but the kitchen! - plus having actually forgotten to eat anything whatsoever, I could see the pathetic picture I was presenting to my friends. Pity was written painfully clearly across their faces. I would have that expression too, but I've been feeling a bit delirious what with erratic sleeping times and a persistent migraine that were both plotting away at destroying any activity whatsoever... and I looked that way.

I love my semi-old-fashioned can opener.
It deserves a picture

Hmmm, I'm sure I will look back at this again during the summer and think what a loser I am being... then I'll read it again at Christmas and nod knowingly... "hello again... back here, are we?!'.

Anyway, enough! Food! This was a nutshell of a conversation I had today with a Danish friend who I mentioned my rice pudding hankerings to, and apparently, Rice Pudding, is a typical Christmas dessert in the Nordics. A Finnish friend had already 'pre-confirmed' this. Whilst my research consisted of just two individuals, I have decided I have licence to magnanimously paint Finland, Denmark, and Sweden with the same brush. It. Just. Works. It may apply in England too, but mince pies and Christmas pudding is what pops into my mind!

Boiling with milk and cinnamon sticks

I was dropping off an order to a colleague client, and after another sleepless night - literally! - I thought I'd come home and crash on the sofa. Unfortunately I have been on my sofa for a few days now, and the novelty has worn off. I had a pre-incepted idea of making rice pudding that occurred to me during one of my phone calls, so decided to put it into action. The friend who I was speaking to at the time was somewhat appalled that I couldn't bear the thought of standing up for 40 minutes to make it. "And you say, she likes baking??!?". Yes, I DO, but I feel that when I am the only benefactor of my cooking, it should not take long at all. Preferably less than 10 minutes, which includes waiting time; if a takeout meal would add more than that to my Work-to-Home time, I will not be getting takeout. My lack of patience for my own food is apparent, methinks.

That peach-y hue is from the Amarula

So where were we... YES! I'm bored. So I decided to make rice pudding. Good comforting food that I mistakenly believed to be healthy as it was rice. Plus I couldn't actually see the sugar as it was cleverly disguised as sweetened condensed milk, so let's all pretend we didn't add sugar. To be honest, this version is far less sugary and sweet than any shop-bought version I've tried, but the taste can be altered using salt, jam, honey, fruit sauces, caramel, you name it! The recipe gives you an awesome base, and it can be chilled for a cold dessert later, even frozen, and then reheated gently over the stove, or for the more microwave-savvy amongst us, in the zapper.

I had the end of a bottle of Amarula hanging around that was bothering me, so I slung it in... didn't hurt!

All done with my extra milk

Here we go... but not before a disclaimer! I am NOT claiming this is an original recipe. I just think this is how you make it.

Now all I need to do is find a recipe to use up the rest of the condensed milk...

Rice Pudding

Time: 40-50 minutes

Yield: serves 3-8 (depending on how refined your portions are)

Storage: store in an airtight container in the fridge for up to 3 days

Ingredients

2 cups water
1 cup rice (preferably pudding rice)
good pinch sea salt
2 cups milk
1/4 cup condensed milk
2 cinnamon sticks
1 tsp vanilla extract/paste or 1/2 tsp vanilla powder (not vanilla sugar)
OPTIONAL
2 tbsp Malibu/Amarula/Baileys, or similar

Method

[NOTE: my stove range is from 1-12 heat ascending, and I will refer to the levels I used in square brackets]

1. Boil the water in a medium saucepan on the stove [12]
2. Add the rice and salt and bring to the boil. Once the water is boiling again, lower the heat to low [4]
3. Cover the saucepan leaving a small gap between the lid and the saucepan (you can use a wooden spoon handle to prop it open). Cook the rice for around 20 minutes until the water has been absorbed.
4. Add the milk and cinnamon to the rice, and bring the mixture to the boil over a medium-high heat [7]. Reduce the temperature to low [4], stirring occasionally and removing the milk skin as and when it forms.
5. When the mixture has thickened and become creamy, stir in the condensed milk and vanilla extract.
6. Cook at this temperature for 5-10 minutes (I went for 7 minutes, but it was ready after 5)
7. OPTIONAL: add the alcohol and stir it in just before serving.
8. Serve warm or chilled with your favourite seasoning or topping(s).

TIP: if the pudding will be eaten on the same day, however not immediately after cooking, place a damp paper kitchen towel on the surface of the pudding in the pan (OFF the stove) as it's cooling to prevent a milk skin forming.

I happen to like my rice pudding fairly thin, so I added more milk. 

Feel free to play around with it, use milk substitutes and sugars to make it vegan. There're no rules!

Chocolate Chip Cookie Microwave Pudding + Recipe

Hello!

So I'm evidently riding a bit of a sweet-craving wave at the moment, and felt backed into a corner. I had a decision to make. Make a microwave treat and relinquish the right to dismiss them ever again, or use one of my precious and so recently made Double Choco Fudge Cookies that were posing as Emergency Freezer Cookies? Choices, choices. I decided to save my energy and not fight against the force of The Microwave, thus surrendering what little dignity I had left.

If you don't mind raw yolk, the mixture is good enough to eat!

I didn't want the mighty chocolate-y overload of the Chocolate Surprise Microwave Brownie Cake, so whipped up this warm cookie-style pudding instead. I have to say I have a certain satisfaction of using my nice ingredients for me, but this recipe is way too good not to share. I didn't 'taste the microwave' on this at all, and trust me I was looking, or rather, tasting for it.

Out of the oven

The texture was spongey, and I probably overcooked it by 10 seconds, but it worked. I'm feeling good.

Spoonful

I do urge you to try this recipe, even if you are a hardened cynic like me... this is one recipe that might sway you!

Chocolate Chip Cookie Microwave Pudding

Time: 10 minutes

Yield: 1 serving in a large microwave safe mug that can hold 12 fl ozStorage: batter can be stored covered in the refrigerator for up to 2 days, pudding can be stored covered in the fridge for up to 2 days. Best for a few seconds before serving.

Ingredients

• 1 tbsp butter or mild flavoured oil, such as rapeseed
• 1 tbsp white sugar
• 1 tbsp brown sugar
• 3 drops vanilla extract (can be substituted for a pinch of vanillinpulver, or scant 1/4 teaspoon of vanillijnsocker)
• 1 egg yolk (the white will not be used, so either reserve for up to 24 hours in an airtight container in the fridge or discard)
• pinch of sea salt (or any salt!)
• 1/4 cup baking flour (self-raising or plain are both fine)
• 2 tbsp chocolate chips (any type)

Method

1. Melt the butter in your mug in the microwave (should take less than 50 seconds on Medium power if the butter is cold). If using oil, simply add it to your mug.
2. Mix the sugars and vanilla into the butter/oil followed by the egg yolk and salt. Stir again.
3. Add the flour, and mix thoroughly until combined.
4. Add the chocolate chips, and stir to distribute.
5. Heat in the microwave on Medium power for 40 seconds.
6. Check the texture. Continue to heat in 10 second-intervals until you reach the consistency you like. I wanted a fairly firm pudding, so heated for 1.5 minutes.
7. The chocolate retains heat, so eat with caution, it's hot!

Cakey

Chocolate Surprise Microwave Brownie Cake + Recipe!

Ooooh, guess what?! No recipe base link this time, as this was my first, and very own original recipe.

I shall concede that the recipe follows the basic rules and ratios of any cake, so originality is a bit of a loose concept here.

So it was a Friday night after a long week. I reserve one guilty pleasure, which is: Friday Nights Off. No work, no guilt, just unadulterated freedom. Obviously that means Netflix and junk food. Small problem. I don't have any junk food outlets in my local area; at best I can get some sushi, which is undoubtedly delicious, but doesn't hit That Spot.

I haven't baked in a while, and this is purely a case of 'the spirit is willing, but the flesh is weak'. Like most people in my profession at this time of year, I am dog tired, weary, and somewhat in shock that I am still able to function.

I was craving something sweet and naughty, and really did not feel like going through the rigmarole of baking a huge batch of something or a big cake just to feel so guilty about not presenting it more or less complete at work* and not have any of it. I decided that this was the moment. Hell was about to Freeze Over.

I have a problem with microwaves. Yes, they are a convenient and cost effective way of cooking and heating, but I can't help but feel the heat is half-arsed. The heat seems to leave the food as quickly as it enters it, and I have an embedded impression that if the microwave is allowed to give the food a big zap for more substantial heating, it somewhat 'denatures' ingredients, changes the taste, and consequently, the end result. I tend to limit my infrequent use of microwaves to heating complete food dishes that contain the carbohydrates such as rice and noodles (yes, last night's dinner... if there was a dinner last night).

I also have a distinct memory of wandering into an unintended and ill-advised discussion about 'microwave cakes vs. oven cakes' with a class, and somehow upsetting a student. Sorry! My personal gripe with microwaves is mine, and mine alone.

I must admit that I have become more curious about developing recipes for microwave cakes since I started Pinterest-ing a couple of months ago, and after making emergency freezer cookies for a friend's birthday, I wanted to make her a few sachets of microwave cake mixture so she could simply snip a corner and squeeze it into a mug then bake it in the microwave.

My interest was further piqued after I found microwave cake mixture being sold in my local supermarket. This actually made me rather indignant. I feel that the spirit of the microwave cake is to use ingredients that you are quite likely to have knocking about, and whip up an individual portion of cake that (in my opinion) wouldn't taste quite right after being baked by a microwave, but the satisfaction it provided would far outweigh the work it required to make and clean up afterwards. I didn't check too closely, but I imagine, like ready boxed cake mixture, it would taste generic, without personality, and processed. I am being completely elitist here. I have never used ready made cake mixture. I have an unshakeable belief that it is not thrifty.

Back to the present. Such was my immediate need of something sinful, that I decided that I needed to step over to the dark side, and make myself a microwave mug cake. I had a few rogue ingredients cluttering the fridge that were left over from other bakes, and had no use, so decided to chuck them in there too.

Hubba hubba

This whole event was a double surprise (for me), as I was not only using the microwave, but making a chocolate cake too, which readers of my blog may have realised is not my favourite flavour.

Not the best picture, but it's all full of chocolate-y-ness

Anyway, although I could still taste the 'microwave' flavour on the cake, it was actually quite yummy, and hit the spot. Just don't compare it to an oven cake. It is a different animal, this microwave cake.

Cakey texture at the bottom

*Ok, ok, I do have a sample of batches just for Quality Control purposes, but have had a very small proportion of my own baking, sometimes not tasting recipes entirely. For some reason, I view eating it myself as selfish. Now I write it, I see how ridiculous that it. I made the stuff; I should enjoy it!

Here's the recipe! I don't imagine I will make the same one twice, so please feel free to use this as a base, and have fun with your ingredients!

Chocolate Surprise Microwave Brownie Cake

Time: less than 6 minutes

Yield: 1 serving in a microwave safe mug that can hold 350 ml/12 oz volume

Storage: the batter can be refrigerated for a day, the microwaved cookie can be covered in its mug and kept in the fridge for 2 days. Heat on low for a few seconds before serving.

Ingredients

• 1/4 cup self raising flour (plain is fine, just add 1/4 tsp of baking powder)
• 1/4 cup packed brown sugar
• 2 tbsp cocoa powder
• 2 tbsp cream (some or all can be substituted for milk or non-dairy alternative)
• 2-4 tbsp milk (some or all can be substituted for water or non-dairy alternative)
• 2 tbsp mild flavoured oil such as rapeseed (can be substituted with liquid margarine)
• OPTIONAL: 1 piece chocolate treat (e.g. a Rolo)
• OPTIONAL: 1-2 tbsp chocolate chips + extra for topping (dark for vegan)
• OPTIONAL: 1-2 tbsp caramel + extra for topping, any variety. Can be substituted with peanut butter or dairy-free alternative for vegans
• OPTIONAL: 3 tbsp maximum whipped cream/dairy-free alternative for topping (spray cream or similar is fine)

Method

1.  Mix the dry ingredients in a small bowl using a small whisk or fork to remove lumps.
2. Add the oil and cream, and mix to combine.
3. Add 2 tbsp of milk and mix. You want a soft dropping texture that takes 3-4 seconds to drop from a spoon. Add 1 tbsp of milk at a time until you reach this point.
4. Add a couple of spoonfuls into a microwaveable heatproof mug, then drop your chocolate treat in.
5. Add more mixture until you have spooned about half of it into your mug.
6. Add your caramel and chocolate chips so that they are evenly spread over the surface of the mixture.
7. Spoon the rest of the mixture into the mug
8. Heat on Medium power for 30-45 seconds at a time until you reach the texture that you want, and being mindful that you must avoid burning the chocolate. Maximum 3 minutes in four intervals. I used a smaller mug on the High heat setting, so had to stop heating it after 2 30-second intervals, as it was about to overflow. The texture at the top was just firmer than batter, but it was baked with a more cake-y texture at the bottom. Be aware of this, to avoid over-heating.
9. I whipped some cream in a small bowl and spooned it over the mug cake, drizzled some caramel and sprinkled some chocolate chips on top. This was purely personal; again, have fun with it!
10. This is very hot, so let cool for a minute, and eat with caution!

Note: If you just want to 'get on with it', and make a simpler cake, mix this directly into your mug, dry ingredients followed by the wet ones, mix thoroughly so it's combined, then add any or all the optional ingredients in afterwards (ensuring the chocolate treat is towards the bottom if you are using it), and only adding the whipped cream if you want to!