This is a very dangerous piece of knowledge to have; the ability to rustle up a hot sticky pudding in a matter of minutes that tastes like a pile of melted Jaffa cakes. Once you know it, you can never un-know it, and I’m very glad to finally share it with you.
First measure the marmalade and chocolate spread into your mug, and pop it into the microwave for 45 seconds to soften.
Remove carefully as the mug may be warm, and stir in the oil, then the milk. Leave to cool for a minute or two before cracking in the egg and beating it well. Mix in the honey, or sugar if using, and then the flour, to make your batter.
Place the mug back in the microwave for 90 seconds on High. It will rise quite a bit, but it deflates again a little afterward.
Top with an extra smudge of marmalade and chocolate spread, then return to the microwave for 30 seconds more to melt them and finish cooking the pudding.
Remove, and allow to stand for a minute or two before tucking in as it will be hot!
I like to top mine with squeezy chocolate sauce as well, because I don’t know when enough is enough, really.
It doesn’t keep particularly brilliantly, so it’s best to eat it soon after making it.
© Jack Monroe, 2020