大象传媒

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