Chocolate and Raspberry Cups

Available for over a year

Chocolate and Raspberry Cups Ingredients: serves 4 85g self-raising flour 85g caster sugar 85g margarine 1 level teaspoon baking powder 1 heaped tablespoon cocoa powder 1 egg 1 teaspoon vanilla extract 1-2 tablespoon milk 85g fresh or frozen raspberries Few toasted flaked almonds for decoration (optional) 1 teaspoon icing sugar for dusting Method Use an electric whisk to cream together sugar and margarine Sift in flour, baking powder and cocoa powder and mix well Add the beaten egg, vanilla and milk Whisk until all ingredients are incorporated Add a drop more milk to make a soft consistency Place 4 raspberries in the base of four cups You can use microwave-safe cups, mugs or a straight-sided Pyrex souffle dish Spoon the sponge mixture on top of the raspberries Only half fill the cups, or they will bubble over Microwave for three minutes Open the door very promptly to allow steam to escape Allow to stand for two minutes Return cups to the microwave and cook for a further minute They will be cooked when the sponge shrinks from the sides of the cups Use a skewer to check the mixture has cooked through to the middle Top with toasted flaked almonds, if using. Check there are no nut allergies before serving Dust with sieved icing sugar Pile on more raspberries and serve warm with custard or cream. Can be made the day before needed, and reheated for one minute in the microwave