Stem ginger brownie mug cake

• cocoa powder↗1tbsp tbsp

  sieved

• plain flour↗3tbsp tbsp
• caster sugar↗2tbsp tbsp
• ground ginger↗

  a pinch

• Arla LactoFREE spreadable butter2tbsp tbsp

  melted

• stem ginger↗1 ball

  finely chopped, plus 1 tbsp of the syrup

• chocolate↗25g g

  chopped, plus extra to serve

Step-by-step instructions

1. 1

   Combine the cocoa powder, flour, sugar and ginger in a microwave-safe mug with a pinch of salt until smooth. Mix together the melted Arla LactoFREE spreadable butter and the ginger syrup in a small jug. Pour into the flour mixture along with the chopped ginger and chocolate. Stir until just combined, then microwave on high for 60-80 seconds – the top should be cooked and set. Leave to stand for a couple of minutes to cool. Grate over some extra chocolate to serve, if you like.