butter, melted, for greasing
¼ cup raspberry conserve
100 g unsalted butter, melted, cooled
⅓ cup milk
2 eggs, lightly beaten
¾ cup caster sugar
1 cup self-raising flour
1 cup frozen raspberries
thick vanilla custard, to serve
- Lightly grease four microwave-safe mugs (11⁄2- cup capacity) with butter. Spoon 2 heaped tsps of jam into each one.
- Whisk butter, milk and eggs in a large bowl. Add sugar. Sift over flour. Stir until combined. Fold in frozen raspberries. Divide evenly among prepared mugs.
- Place mugs around the outside of the turntable in the microwave oven. Microwave, uncovered, on Medium for 9 minutes, or until tops spring back when lightly touched.
- Remove cups from microwave. Stand for about 1 minute before serving with custard.