- 1 tbsp cocoa powder
- 100g self-raising flour
- ½ tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 50g golden caster sugar
- 100ml skimmed milk
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 tbsp sunflower oil, plus extra for greasing
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
For the hot chocolate custard
- 2 x 150g pots low-fat custard
- 25g dark chocolate, chopped
Heat oven to 160C/fan 140C/gas 3. 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 the milk, egg and oil together in a jug, pour into the well, then stir quickly to make a batter. Spoon into the muffin tin, then bake for 15 mins or until risen and firm to the touch. Heat the custard in the microwave according to 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.
Make them zingy
Lemon curd cakes with custard: To make your own luscious lemon puddings, omit the cocoa and add an extra tbsp flour and the zest of 1 lemon. Once golden, top with a small blob of lemon curd and serve with plain low-fat custard.