>E and I often have a go at making something at the weekend and when I stumbled across this recipe in Good Food’s Eat Well magazine, I thought I would give it a try as it’s diet friendly as well as being a nice after dinner treat for E.
Serves 6. 215 kcals per serving (was trying to work out the syn value but my mum has pinched my book!)
2tbsp sunflower oil
100g self raising flour
1/2 tsp bicarbonate of soda
50g sweetener (recipe states to use 50g golden caster sugar but used sweetener instead to make it more diet friendly than it already is!)
100ml skimmed milk
For the hot chocolate custard
2 x 150g pots low fat custard
25g plain chocolate,chopped
1. Heat oven to gas mark 5/170C and either brush the holes of a muffin tin with a little oil or put 6 muffin cases on a tray.
2. Sieve the cocoa powder into a large bowl, then add the rest of the dry ingredient. Stir to combine, then make a well in the centre.
5. Heat the custard in a pan, then tip in the chocolate and stir until smooth.
While the muffins aren’t the most chocolatey of puddings, the chocolate custard is absolutely gorgeous and makes the muffins far more pudding like and gooey! E tried getting another one out of me for a second dessert, but she’s going to have to wait until tomorrow!