Kitchen Alchemy

Hey there heat eaters, today I feel like baking something simple with Grim Reaper Foods’ Alchemy. And what could could be simpler than a microwave mug cake? A subtler take on a ginger steamed pudding, topped with that wonderful, sweet, lemondrop and cognac sauce.

Plus, not only is it simple but it also takes under ten minutes.

Here’s what you’ll need:

2018-07-20 14.32.31

4 tablespoons butter (plus a little extra for greasing)

4 tablespoons flour

4 tablespoons light brown sugar (or mix white and darker brown 50/50)

2 tablespoons milk

1½ tablespoons Alchemy sauce

2 teaspoons powdered ginger

1 large egg

And, of course, your mug.

But actually, you’re also going to need a second container. A small bowl to mix your batter in since, unlike other mug cakes, this one’s actually intended to leave the mug at some point and needs to be greased to do so.

Anyway, to get started, throw your four tablespoons of butter into the bowl with your dry ingredients and mix to a fine crumb. Like so:

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Beat in your egg and milk and, once you’ve got a smooth consistency, we’re pretty much done.

Just grease that mug with the extra butter and pour in the sauce. Spoon your batter over it gentle and microwave.

For how long? Well, that depends on your machine. My microwave takes two minutes for this tasty little dessert but yours could easily be half a minute quicker or slower since power levels do vary. Go ahead and try it out for yourself.

Then, simply tap out onto a plate and you should have something rather like this:

2018-07-20 15.20.20

A mild, gingery pudding with that delicious lemondrop sauce partially soaked into its top for a roughly

1.5/10

Heat

that can potentially reach something more medium if you get a particularly large amount of that topping on your spoon.

I will admit, it’s a little stodgy as cakes go but that’s the sacrifice you make when you opt for a microwave pud. It’s still thoroughly tasty and will be wonderfully warming later in the year.

And, if you do want a more time and effort intensive version with a softer texture, I’ll be making a more from scratch lemondrop cake in a month or two when the peppers themselves are ripe.

Until then, I hope this bake will sate your spicy sweet tooth and I’ll see you for my next review on tuesday.

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