Raspberry velvet

Makes 4

150g unsalted butter, plus extra for greasing

250g plain flour

125g cocoa powder

1 tsp baking powder

250g caster sugar

125ml milk

2 eggs

2 tbsp red food colouring

200g dark chocolate, grated

100g frozen raspberries, plus extra, defrosted, to decorate

50g cream cheese

100g icing sugar zest of 1 lemon

4 x 400ml ovenproof mugs

Preheat the oven to 180°C/160°C fan/ gas mark 4 and grease the mugs with butter. Sift the flour, cocoa powder and baking powder into a large bowl, then mix in the sugar. In a microwaveable jug, melt the butter for 1 min until a liquid. Whisk the milk, eggs and red food colouring into the melted butter, then add half the grated chocolate.

Mix the butter mixture into the bowl of dry ingredients and combine until completely integrated. Divide the mixture between the cups, then drop 25g of the raspberries into the middle of each cup.

In a separate jug, combine the remaining chocolate with 200ml of boiling water and divide between the mugs. Place the mugs on a baking tray and transfer to the oven. Bake for 20-25 mins until risen. Allow to cool slightly.

In the meantime, mix together the cream cheese, icing sugar and lemon zest in a bowl and set aside.

Serve the puddings warm, topped with the cream cheese icing and the extra raspberries.