1 cup self-raising flour
½ cup brown sugar, firmly packed
1 tsp ground cinnamon
1 cup coarsely grated carrot
½ cup frozen blueberries
½ cup light-flavoured olive oil
Vanilla bean custard, to serve
Lightly grease six microwave safe mugs (1-cup capacity).
Sift flour, sugar and cinnamon into a large bowl. Add carrot and frozen blueberries. Mix well.
Whisk oil and eggs in a bowl until combined. Stir into flour mixture until well combined. Spoon evenly into mugs, making sure you don’t get any mixture on the inside edge of mugs.
Place mugs around the outside of the turntable in a microwave oven. Microwave, uncovered, on High, turning mugs around halfway through cooking, for about 6 to 8 minutes, or until cooked when tested. Remove from oven. Stand for 5 minutes.
To serve, run a flat-bladed knife around the inside edge of puddings to loosen. Turn out onto serving plates. Serve warm with custard.
Whip up even more sweet treats in no time with the help of On the Table in 30 Minutes!
Pick up your copy now at selected supermarkets and newsagents, or online at www.subscribetoday.com.au/buy/30minmeals