Photo of Lemon, ginger & pear mug cakes by WW

Lemon, ginger & pear mug cakes

Points® value
Total Time
25 min
15 min
10 min
What's better than a cake baked in just 5 minutes! Cosy up with a pear-studded mug cake - the addition of spicy ginger will keep the winter chill at bay.


Calorie controlled cooking spray

4 spray(s)

Low Fat Spread

90 g

0% fat natural Greek yogurt

30 g

White Self Raising Flour

100 g

Golden caster sugar

40 g

Egg, whole, raw

1 large, raw

Ground Ginger

1 teaspoon(s), level

Stem ginger in syrup

30 g, drained, finely chopped plus 3 tsp of syrup


1½ zest(s) of 1, 1 grated and 1/2 thinly pared


3 medium, small, peeled, cored and roughly chopped

0% fat natural Greek yogurt

6 tablespoon(s), to serve


  1. Mist the inside of 6 small mugs or teacups with calorie controlled cooking spray and cut 6 small circles (measuring the same diameter as the tops of the mugs) of baking paper.
  2. Put 90g low-fat spread, 30g 0% fat natural Greek yogurt, 100g self-raising flour, 40g golden caster sugar, 1 large egg and 1 teaspoon ground ginger in a food processor and blitz until smooth and combined. Stir in the stem ginger and grated lemon zest.
  3. Put ½ teaspoon stem ginger syrup in the base of each mug. Peel, core and roughly chop 3 pears, then divide between the mugs, reserving some to serve. Spoon over the cake batter. Mist the baking paper circles with cooking spray and place on top of the mugs.
  4. Microwave the mug cakes, 3 at a time, on high for 5 minutes, until risen and cooked through. Repeat with the remaining cakes.
  5. Discard the paper and let cool slightly, then serve topped with the reserved pears, the yogurt and the pared lemon zest.