Ingredients:

- 3 tablespoons SR flour
- 3 tablespoons caster sugar
- 2 tablespoons cocoa
- 1 egg
- 3 tablespoons milk
- 3 tablespoons softened butter
- ¼ teaspoon vanilla essence
- 1 tablespoon choc chips (or more)
- 1 large mug

Method:

- Cream the butter and sugar with a fork.
- Add dry ingredients to the mug…mix well.
- Crack egg into mug. Mix well, scrape bottom to avoid any pockets of flour in the corners.
- Pour in the milk and vanilla essence. Mix some more.
- Add the choc-chips and stir a tiny bit. not too much or they all go to the bottom.
- Pop your mug into the microwave and cook for 2 minutes 30 seconds on high.
- Use mits when you get it out of the microwave. Tip into bowl already filled with ice cream.

It turned out to be nothing short of delicious, and we nommed the lot. Ok, now that all that formal stuff on how to make it is out of the way, lets have photos and crazy caption time!!

All the ingredients assembled.

Caster Sugar. Mmmmm, sweet!

The butter refused it leave its spoon. It was later prodded by a fork.

Creamed butter and sugar.

Cooooocooooooaaaa!

Self Raising Flour.

Stir stir stir.

1 egg. No egg shell.

More stiiiiiiiiiiirrrrrring.

Milk.

Yet more stirring.

Clean the outside edges for cleanliness sake.

Taste the batter to ensure deliciousness.

Add a precise quantity of choc bits.

Cook for two and a half minutes in your microwave on high.

Or until it rises and hits the ceiling of your microwave.

Use an oven mit. It’s friggen hot.

Icecream first.

Then the cake cake cake.

Thumbs up after a quick taste test.