It has taken me years to get my recipe for a microwave cake to be perfect! I know there are plenty out there. And I am sure they are all similar. But I wanted mine to be not too sweet. This recipe makes a generous cake that could easily be shared between two not so hungry people.
So, it turns out that my spider bite was not actually that! The topical cream I was using did not work, and so I went to the chemist. She gave me an antibiotic cream which made things worse, not better. While waiting to see the dermatologist I started using an ointment prescribed for contact dermatitis. He confirmed this is what I had, and told me that I am probably allergic to something in the creams I was using. He gave me a script for a cream and sent me on my way. I had hoped this would resolve before we went overseas, but it didn’t. So when we got back I contacted my Doctor who gave me two creams to use, as well as an antihistamine. There was an immediate improvement, but within a few weeks I had another flare-up and the extent of the coverage was larger.
Today’s inspirational recipe from Lavender and Lime ♥ Microwave Cake ♥ #LavenderAndLime Click To Tweet
Having experience of a severe case of contact dermatitis 11 years ago I knew I had to get it under control. So it was back to the Doctor for another round of treatment. This one was the cheapest of the three so far, but the most difficult to source. My Doctor prescribed 3 medicinal creams to be mixed together in aqueous cream. Two of the three are not available in the country. And so my Doctor had to prescribe alternatives. This took over 30 minutes to sort out. I left the pharmacy with some hope. Now all I can do is wait and see if the latest concoction will do the trick. In the meantime my arm looks awful and my skin feels weird. Have you ever suffered from contact dermatitis? If so, what treatment worked for you?
Click on the links for conversions and notes.
- 15 g butter
- 105 mls milk
- 35 g flour
- 30 g hot chocolate powder
- 15 g xylitol
- 1.25 mls baking powder
- Place the butter into a large microwave proof mug and melt in the microwave
- Add the milk, flour, hot chocolate, xylitol and baking powder and whisk to combine
- Place back into the microwave and cook on high for 2 minutes
- Leave to sit for a minute before tucking in
View the previous posts on December 12:
- 2021: Afraid Of The Light
- 2018: The Alba Restaurant
- 2016: Honeycomb Ice Cream
- 2013: Preserved Lemon And Pickled Garlic Gremolata
- 2012: Withington Wines
- 2011: Creamy Pasta With Beef, Sundried Tomatoes And Mushrooms
- 2010 – Food Quiz Number 42 For A Friday