- 50g dark chocolate, in chunks
- 140g butter, plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100ml soured cream
- 3 eggs, lightly beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 140g self-raising flour
- 140g caster sugar
- 100g ground almonds
- 6 tbsp cocoa powder
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 85g dried sour cherries, plus a few extra to decorate
One of the delights of the summer, cherries are much loved for their succulent texture, flavour…
- 250g icing sugar, sifted
- 1 tsp custard powder, sifted
- 12 small bay leaves
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Heat oven to 190C/fan 170C/gas 5. Place a 12-hole silicone muffin tray on a baking sheet or butter a non-stick 12-hole muffin tin, and stick two criss-crossing strips of baking parchment in each hole.
Melt the chocolate and butter over a low heat. Cool a little, then stir in the soured cream and eggs. Mix the flour, sugar, almonds, cocoa and baking powder in a bowl. Pour in the chocolate and stir until smooth, then stir in the cherries. Spoon into the muffin holes so they are 3⁄4 full, then bake for 20 mins. Cool in the tins. Can now be frozen in plastic bags for 3 months.
To decorate, mix the icing sugar and custard powder with 2 tbsp water to make a thick icing. Remove the muffins from the tins and cool on a rack. Cut off any rounded tops, stand upside-down on the rack, then spoon icing over. Leave to set, then top with bay leaves and cherries. Best eaten on the day.