Souper-baby pudding in a mug

I want to start off by saying that I was hoping to make a baby-friendly carrot cake in a mug.  Yummy cake, ready in minutes and no washing up.

I failed.

But the result wasn’t really BAD, it just didn’t have the right texture (more like a steamed pudding than a cake).  Being a baby and therefore not exactly Mary-Berry-like in her appraisal of baked goods, souper-baby wolfed it down regardless so I’m sharing it anyway.

I will continue to work on the recipe to make it drier and with more of a crumb but I suspect that some of the blame lies with my microwave (bad workman? me?!).  They vary a lot.  For example, there are things I can cook in my mum’s microwave that just don’t work in mine.  In particular I’m thinking of an amazing recipe for the wonderful, and very unhealthy, “tablet” (my Scottish friends will know what this is) which uses a microwave and avoids any use of a sugar thermometer and any tricky timings.  Absolute doddle in my mum’s microwave.  Unmitigated disaster in mine.  Anyway, I digress but the point is there will be some trial and error with the cooking time so just cook a little at a time the first time you make this.

This quantity makes enough to serve 2 children (or keep some in an airtight tin for the next meal/snack).

Finally, this would be great to make with your little one as it’s quick to get on the plate and there’s very little washing up.


1/2 mashed banana

1 egg

2 tbs wholemeal flour

1 tbs yoghurt

1 tsp baking powder

1/2 tsp cinnamon

1/2 tsp ground ginger

1/2 carrot (grated very finely, I used a fine microplane grater)

handful of sultanas

souper baby pudding ingredients


Mash the banana in the mug then add everything else and mix thoroughly.

Microwave on full power until cooked right through to the centre and coming away from the edges of the mug.  I suggest cooking for 1 minute then checking at 30 second intervals until done (mine took around 4 minutes in total).

souper baby pudding in the mug

Leave to cool in the mug then loosen the edges with a knife or spatula before turning out.

It’s not the prettiest pudding ever!  To make it look nicer you could slice into two layers and use cream cheese mixed with vanilla extract as a filling and icing, perhaps with a tiny sprinkling of carrot on the top.  I didn’t bother, and it still disappeared pretty sharply….

souper baby pudding ready to go

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