Friday! Today was a pretty good day overall; got to play an immense amount with our foster kitten (he’s going to his forever home tomorrow!), found my laptop shut off three times when I stepped out for two seconds (laptops make good kitten heaters?), and I didn’t have to do an awful chore. Man-thing volunteered to get my car serviced, and ended up spending the whole day at his parents’ house whilst waiting for it to be fixed. The electricity company, however, decided that today was a good day for loadshedding, so instead of indulging in some tv (we don’t own one at our place) or playing games on his laptop, heating up food in the microwave, or even making tea like a human being, Man-thing went out for Chinese and read the whole day. Poor thing!
To thank him I decided to quickly jazz up a little cake (or 1.5…I ate half “for science) and spruce it up with a bit of sauce and jam. Malva pudding is Man-thing’s favourite pudding, possibly. Alongside his mom’s divine upside down chocolate pudding cake, sticky date pudding cake…pudding everything, pretty much. Since I haven’t had malva pudding in a few years I can happily call this a malva without losing sleep, even though I’m sure it’s nothing like the real thing. Still, with no ice-cream or chips or any of the other rubbish he usually adores in the house, I figured a little home-made cake wouldn’t be amiss.
My oven is still broken, however, and I absolutely refuse to waste more ingredients/time on something that’s going to come out tear-inducing, which is why I’ve decided on a microwave recipe. Man-thing actually talked me into trying out more microwave recipes, because he went on a thing about students not having ovens and that I shouldn’t be so “exclusive”. I draw the line at microwave rice (which I absolutely refuse to do), but microwave cakes are always fun little experiments in heat reaction.
For the base of the microwave cake I used CCK’s single serving chip cake in a mug and divided it between two ramekins. I left out the choc chips, added 1 TBSP of apricot jam, left out 1 TBSP of soy milk and the extra TBSP sugar. For the sauce I combined 1/8 cup milk with 1/2 TBSP agave and vanilla essence, quickly heated up on the stove. I ended up baking mine in the microwave for 2 minutes and then poking holes on top and pouring the sauce over. It was so tasty that I ate half of what should have been a two-layered micro cake…so yeah. He doesn’t need to know about that! 😀 I think Man-thing’s pretty used to getting half-tasted and nibbled on food from when I take photos, and once he gets whiff of sugar (natural or otherwise), he’s pretty content anyhow!
So there you have it, easy peasy little something to quickly whip up. It was pretty frakkin tasty, especially when I drizzled some NuNaturals Cocoa Syrup on top (it’s almost done!! Sadness!). Next time I’ll leave out the sugar altogether because I think jam, even no-sugar added, is pretty sweet.
Anyway, today my new colleague and supervisor moved into her office and came by to say Marmiet had told her of my blog. She asked how Man-thing handled the veganism and when I told her that we keep a vegan household she said he must love me very much. Well, there’s no doubt about that, especially after doing horrible chores just so that I don’t have to deal with people, but it’s sometimes good to hear someone else say it, because it makes me step back and really consider all the amazing things he does to keep me low on the rage and anxiety side and high on happiness. 🙂 ❤ I’m not very vocal about my feelings, but cake does a pretty good job of conveying the basics, methinks!