Quick, easy desserts you make in a mug

Quick look: Thirty-five cakes you can make in a mug.

What’s inside: This 64-page hardcover niche cookbook specializes in super-fast, single-serving sweets you can make in 1 to 3 minutes in the microwave. Most are “cakes.” Other treats include pudding, mousse, shortbread, trifle, clafoutis, banana bread and a peanut butter and jelly muffin. About half of the recipes are accompanied by photos. Cakes include Poppy Seed and Lemon Cake, Vegan Chai Tea Cake, Ricotta and Pine Nut Cake, Red Velvet Cake and Softly Set Raspberry Cheesecake.

What’s not: True to its name, this book sticks with mug-made desserts. There are no savory dishes.

Poppy Seed and Lemon Cake

From “Mugcakes” by Joanna Farrow

1 egg

1 tablespoon vegetable or canola oil

4 tablespoons lemon curd, plus extra to serve

1 tablespoon superfine sugar

1 teaspoon poppy seeds

Finely grated zest of 1/4 lemon

4 tablespoons self-rising flour

Sifted powdered sugar, for dusting

Beat the egg in a 12-ounce microwave-safe mug. Beat in oil, lemon curd, sugar, poppy seeds and lemon zest until thoroughly mixed, then stir in the flour. Microwave on full power for 2 minutes or until a toothpick comes out clean. Serve topped with extra lemon curd and dusted with a little sifted powdered sugar.