Serves 1

Ingredients:

• 3 tbsp pistachio cream (pistachio spread)
• 3 tbsp milk (any kind)
• 1 tbsp neutral oil (sunflower, light olive, or melted butter)
• 4 tbsp all-purpose flour (approx. 30g)
• ½ tsp baking powder
• Pinch of salt
• 1 tbsp crunchy caramelised biscuit spread (optional)
• Optional: ½ tsp vanilla extract
• Optional toppings: crushed pistachios, crushed caramelised biscuit cookies, white chocolate chips, pistachio spread

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Instructions:

1. Use a large microwave-safe mug (at least 300ml / 10oz capacity) to prevent overflow.

2. In the mug, mix the pistachio cream, milk, oil (or melted butter), and vanilla extract (if using) until smooth.

3. Add flour, baking powder, and salt. Stir until the batter is smooth and lump-free.

4. Optional Step: Dollop the crunchy caramelised biscuit spread on top of the batter.

• Option 1: Leave it as a dollop for a molten crunchy center.

• Option 2: Gently swirl it into the batter with a spoon for marbled crunch.

5. Microwave on high for 60 to 90 seconds, checking after 60 seconds. The cake should be set but still moist.

6. Let the mug cake cool for 30 seconds to avoid burning your mouth.

7. Top with crushed pistachios, crushed Biscoff cookies, white chocolate chips or extra pistachio spread if desired.

8. Enjoy your warm, nutty, crunchy mug cake!