SAVOURY MUG CAKES WITH PUMPKIN, SAGE AND RICOTTA
Prep time 10 mins Cooking time 5 mins Serves 4
½ small pumpkin, peeled, seeded, and diced 4 large eggs 1 cup plain flour
½ cup butter, cubed 2 tsp baking powder
⅔ cup ricotta 1 small handful sage, leaves only, roughly chopped Parboil the pumpkin in a large saucepan of salted boiling water for 5 minutes or until just tender to the tip of a knife. Drain well. Crack an egg into four large microwave-proof mugs. Divide the flour, butter and baking powder between each mug. Stir thoroughly until a rough batter forms. Stir in the pumpkin and then top with teaspoons of the ricotta and a sprinkling of sage leaves. Working one by one, microwave on high for 60-90 seconds until puffed and golden on top. Let stand briefly before serving with a twist of freshly ground black pepper on top.