Hermine Dossou’s speculoos mug cake

Method

1. Put the butter and speculoos spread in a large mug and microwave on medium–high power (600 watts) for 10–20 seconds. Stir until smooth.

2. Add the sugar and milk and stir until combined. Then add the egg and mix vigorously with a whisk or small spatula to avoid streaks of egg white in your cake.

3. Finally, add the flour and vanilla, mixing thoroughly to ensure there are no lumps.

4. Microwave on medium–high (600 watts) for one minute. Keep an eye on the cake as each microwave cooks differently. You want the batter to be only just cooked; when you lightly touch the top, it should feel slightly sticky. If it feels completely dry, you have overcooked your cake. Remove from the microwave and allow to cool.

5. To serve, melt the one tablespoon of speculoos spread in the microwave for about 10 seconds. Top the cake with a scoop of vanilla ice cream, drizzle with the melted speculoos spread and sprinkle with the crumbled biscuit. Enjoy.