Russell Hobbs 2064C, 2064G, 2064R, RHFM23635, RHFM2363B Instruction manual

1. Add the butter to a large microwavable mug of at
least 350ml. Microwave for 10-20 seconds to melt.

2. Add the cocoa powder and stir to combine. Next add
the egg and sugar, beating with a fork.

3. Add the flour and beat again until smooth. If the mug
is more than half full, scoop out some of the mixture to
prevent the cake spilling over during cooking.

4. Stir in most of the marshmallows, raisins and biscuits
and sit the remaining on top.

5. Place the mug in the microwave and cook on full
power for 1 minute 40 seconds. Check that the mixture
is cooked. If not, add time and check at 30 second
intervals until it is completely cooked through.

• 2 tbsp butter

• 1 tbsp cocoa powder

• 1 medium egg

• 3 tbsp caster sugar

• 2 tbsp self-raising flour

• 4 tbsp mini marshmallows

• 1 tbsp raisins

• 2 tbsp. broken rich tea

biscuits

Ingredients

1. Using water from a recently boiled kettle, half fill a
microwavable mug.

2. Add a pinch of salt and carefully crack the egg into
the water.

3. Microwave on full power for 30 seconds.

4. Check the egg. If necessary, cook for a further 30-45
seconds, checking at 15 second intervals until poached
to the desired consistency.

5. Drain and serve.

Why not try… Serving with toasted English muffins,

steamed spinach and Hollandaise sauce.

• 1 medium egg

• Pinch of salt

• Recently boiled water

Ingredients