Landscape (UK)

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.

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