A winter warmer the whole family will love, and very easily doubled if the kids have friends over after school.
SERVES 6 – 20 minutes
– 2 tbsp sunflower oil, plus extra for greasing.
– 1 tbsp cocoa powder.
– 100g/4oz self-raising flour.
– ½ tsp bicarbonate of soda.
– 50g/2oz golden caster sugar.
– 100ml/4fl oz skimmed milk.
– 1 egg.
FOR THE HOT-CHOCOLATE CUSTARD
– 2 × 150g pots low-fat custard.
– 25g/1oz dark chocolate, chopped.
Step 1:Heat oven to 180C/160C fan/gas 4. Brush six 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 the milk, egg and oil together in a jug, pour into the well, then stir quickly to make a batter.
Step 2:Spoon into the muffin tin, then bake for 15 minutes or until risen and firm to the touch. Heat the custard in the microwave according to the pack instructions, or in a pan over heat, then tip in the chopped chocolate and stir until smooth. Turn out the muffins into six bowls and pour the custard over.
Note : PER SERVING 215 kcals, protein 5g, carbs 32g, fat 8g, sat fat 2g, fibre 1g, sugar 17g, salt 0.59g