Well this is alarmingly easy. From when the thought enters your head to downing hot, tasty pudding it only takes around 2 minutes.

Brownie in a Mug for One

So good. Use the right ingredients, line them up on the bench and let the kids have at it and you are all learning maths, cooking and potentially science.

Are you hearing me? Home schooling at it’s yummiest!

Have fun. No Thermomix required!

Feel free to replace the jam with any jam of choice, caramel sauce, peanut butter, fresh or frozen berries, or cooked fruit of choice. Too easy. And I mean…TOO easy!


  • 2 Tablespoons Coconut Sugar
  • 3 Tablespoons Bakers or Strong Flour
  • 1/2 Teaspoon baking powder
  • Scant Pinches Pink Salt Flakes
  • 1.5 Tablespoon Cocoa Powder
  • 2 Tablespoons Chocolate callets, or chips, dark
  • 1 Teaspoon Vanilla Bean Paste
  • 3 Tablespoons milk
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1/2 Tablespoon jam of choice or peanut butter, caramel sauce, frozen or cooked fruit.


  1. Place all dry ingredients into the mug you plan on cooking and serving in! Give them a good stir.
  2. Add liquid ingredients and stir vigorously to combine. Add a few more chocolate chips at this stage if you like.
  3. Add the berry jam last and just tuck it underneath the surface of the
  4. Microwave on high for 90 seconds. Cool slightly before serving with ice cream or cream. Rinse and repeat for the second serve!

Lemon Raspberry Cake in a Mug for One


  • 2 Tablespoons raw sugar
  • 3 Tablespoons Plain Flour
  • 1/2 Teaspoon baking powder
  • Scant Pinches Pink Salt Flakes
  • 5 Drops lemon oil (or a squeeze of fresh lemon)
  • 1 lemon, zest only
  • 1 Teaspoon Vanilla Extract
  • 3 Tablespoons whole milk
  • 2 Teaspoons Lemon Butter (see recipe below)
  • raspberries to taste


  1. Place all ingredients except raspberries into a small bowl or mug and stir vigorously. Put batter into a cup or mug, top with the raspberries.
  2. Microwave on high for 2 min. Serve with cream, ice cream and more raspberries.

Lemon butter

GF |Makes approximately 3 x 250g jars


  • 220g sugar
  • zest of 3 lemons, finely grated
  • 200ml lemon juice of choice
  • 4 eggs
  • 2 egg yolks
  • 240g butter, cubed


Place sugar and lemon zest into a food processor bowl and mill until fine.

Add lemon juice, eggs and yolks and blend on high speed until well combined.

Transfer to a saucepan on a low to medium heat and cook until thickening, stirring the entire time. This may take up to 20 minutes. Don’t be tempted to turn the heat up to make it faster, you need the low steady heat.

When the mixture is coating the back of a spoon, add the butter one cube at a time and whisk vigorously until it has all been incorporated and the mixture is glossy and fragrant.

Pour into sterilised jars and seal. This will keep for at least 6 weeks in the fridge

Recipes by Tenina Holder

Bestselling cookbook author and recipe developer Tenina has spent over a decade teaching keen home cooks how to dominate their kitchen. Once dubbed the Thermomix Queen by Delicious.com, and formerly Thermomix Australia’s first official ‘Recipe Developer’, Tenina has since embarked on a journey to spread her love of food and bold flavours across the world to cooks of all ages and abilities – Thermomix-user or not! Tenina.com.

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