SAVOURY MUG CAKES WITH PUMP­KIN, SAGE AND RI­COTTA

Friday - - Food -

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.

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