2 Tbsp.(eetl) butter
1/4 cup packed brown sugar
3 Tbsp.(eetl) flour
2 Tbsp.(eetl) milk
Chopped dark chocolate and/or
dried cherries (optional)
In a heatproof mug or ramekin, melt the butter in the microwave. Stir in the brown sugar, flour, milk and salt. Don’t worry about getting it perfectly smooth.
Microwave on high for 1 minute – it will be done when it’s spongey
looking and springy on top but still a bit gooey – like sticky toffee
pudding. If you like, scatter chocolate and dried cherries overtop and let it sit – or stir a little – until the chocolate starts to melt.
Packing brown sugar just means pressing it firmly into the measuring cup. We find it easiest to fill the measuring cup first, then press the sugar gently down using the back of a spoon. You don’t need to use a lot of force. The sugar will compact and leave a quarter-inch or so gap at the top. Use the spoon to fill this in, press the sugar down again, and then repeat as needed until the measuring cup is filled.