150g unsalted butter,
plus extra for greasing
250g plain flour
125g cocoa powder
1 tsp baking powder
250g caster sugar
2 tbsp red food colouring
200g dark chocolate, grated
100g frozen raspberries, plus extra, defrosted, to decorate
50g cream cheese
100g icing sugar
zest of 1 lemon
4 x 400ml ovenproof mugs
Preheat the oven to 180°C/160°C fan/gas mark 4 and grease the mugs with butter. Sift the flour, cocoa powder and baking powder into a large bowl, then mix in the sugar. In a microwaveable jug, melt the butter for 1 min until a liquid. Whisk the milk, eggs and red food colouring into the melted butter, then add half the grated chocolate.
Mix the butter mixture into the bowl of dry ingredients and combine until completely integrated. Divide the mixture between the cups, then drop 25g of the raspberries into the middle of each cup.
In a separate jug, combine the remaining chocolate with 200ml of boiling water and divide between the mugs. Place the mugs on a baking tray and transfer to the oven. Bake for 20-25 mins until risen. Allow to cool slightly.
In the meantime, mix together the cream cheese, icing sugar and lemon zest in a bowl and set aside.
Serve the puddings warm, topped with the cream cheese icing and the extra raspberries.
More recipes for self-saucing desserts are in the February 2021 issue of LandScape magazine...
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