I just did the muffins and I used cases, not straight into the tin.
Ingredients
1 tbsp cocoa
100g/4oz self-raising flour
1/2 tsp bicarb of soda
50g/2oz golden caster sugar
100ml/3 1/2 fl oz skimmed milk (meant to be a guilt free chocolate fix)
1 egg
2 tbsp sunflower oil, plus extra for tin.
For the hot chocolate custard:
2 x 150g pots low-fat custard
25g/1oz dark chocolate, chopped
Method
- Heat oven to 150Cfan/170C/gas 5. Brush 6 holes of a muffin tin with a drop of oil.
- Sieve the cocoa into a large bowl, then add the rest of the dry ingredients. Stir to combine, then make a well in the centre.
- Beat together the milk, egg and oil in a jug, pour into the well, then stir quickly to make a batter.
- Spoon into the muffin tin, then bake for 15 minutes or unti risen and firm.
- Heat the custard in the microwave according to the instructions, or in a pan, then tip in the chopped chocolate and stir until smooth.
- Turn the puddings into bowls and pour the custard over.
Enjoy!