Another recipe from Essentials magazine March issue.

225g Plain flour

2 Tsp Baking powder

50g Cocoa

150g Caster sugar

2 Medium eggs

4 Tbsp sunflower oil

300ml Soured cream

4 Tbsp milk

12 white chocolates ( Frozen for 2 hours )

1 Tbsp Icing sugar to dust


1) Heat the oven to 160 c and line a 12 hole muffin tin with cases.

2) Sift the dry ingredients into a bowl then in another bowl whisk the eggs , oil , cream and milk until smooth.

3) Pour into the dry ingredients and mix briefly to combine the mixture should still be lumpy.

4) Spoon into cases then press a chocolate into the centre of each using a finger and draw the mixture over the chocolate to cover.


5) Bake in the oven for about 20 mins until springy to the touch around the edges, cool for at least 15 mins before serving dusted with icing sugar.