Individual Chocolate Pots

cook 30 mins
  • 50 g (2 oz) melted butter, plus extra for greasing
  • 75 g (3 oz) plain flour
  • 1 teaspoon baking powder
  • 1 tablespoon dark cocoa powder
  • 25 g (1 oz) ground almonds
  • 50 g (2 oz) soft dark brown sugar
  • 1 egg, lightly beaten
  • 50 ml (2 fl oz) semi-skimmed milk
  • 125 g (4 oz) raspberries, to serve
  • Preheat the oven to 180°C (350°F), Gas Mark 4. Lightly grease 4 mini pudding basins, 1 75 ml (6 fl oz) each. Sift together the flour, baking powder and cocoa powder into a large bowl. Stir in the ground almonds and sugar.
  • Beat the egg with the milk and melted butter in a small bowl, then pour into the dry ingredients and stir until combined.
  • Spoon the mixture into the pudding bowls and bake in the oven for 15 minutes, or until risen and firm to the touch.
  • Meanwhile, lightly whip the cream to soft peaks.
  • Serve the chocolate pots warm with fresh raspberries.
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