4 tbsp self-raising flour
4 tbsp caster sugar
2 tbsp cocoa powder
3 tbsp milk
3 tbsp vegetable oil
Combine your self-raising flour, caster sugar and cocoa powder in a large mug.
Add the egg, milk, oil and St. Dalfour Black Cherry Preserve before mixing until the mixture has fully combined.
Place your mug in the microwave and cook on for between 2 -3 minutes, or until the cake has become solid.
To serve, tip it out onto a dish and finish with more St. Dalfour Black Cherry Preserve and a dusting of icing sugar.
Or, if you can’t wait that long, eat straight from the mug! Just ensure the cake has cooled slightly.