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White chocolate and raspberry microwave mug cake

This simple, sweet chocolate cake has a delicious melting middle of raspberry jam
From: telegraph.co.uk, 'Mug Cakes Chocolate', by Sandra Mahut (Hardie Grant)

1 slice of butter 1cm thick (30g)
8 squares of white chocolate (40g)
1 egg
2 tbsp caster sugar
5 tbsp plain flour
½ tsp baking powder
For the filling and decoration:
1 tbsp raspberry jam
½ tsp icing sugar

In a mug: melt the butter with the chocolate in the microwave for 30 to 40 seconds (800 watts).

Beat the mixture until smooth, then allow it to cool slightly.

One by one, whisk in the egg, sugar, flour and baking powder. Cook in the microwave for 40 seconds (800 watts). Add the jam to the middle and cook for a further 50 seconds.

Allow to cool for one minute and lightly sprinkle with the icing sugar.