Preparation and Usage:
Top tip: For making cupcakes, line a 12-hole muffin tin, divide the mix and oven bake for 15 mins.
You will need:
115g of Isabel's Easy Pud Chocolate Mix
115g of sugar or substitute
115g of soft butter or dairy free spread
1 large free range egg
5 Tbsp of milk or substitute
(30g of dark chocolate chips or 6 chocolate bar squares, if you're feeling naughty).
1. Butter 6 ramekins thoroughly. Cream the butter and sugar together. Gradually beat in the egg.
2. Fold in the chocolate flour mix. Add the mix or substitute to make a soft dropping consistency. (Stir through chocolate chips if using).
3. Fill each ramekin by a third with the sponge mixture. (Add a chocolate square to each if using). Microwave 2 at a time for 1 minute on high (750w).
4. Serve with ice-cream or soft fruit.
Cover with cling film and place in the fridge. Eat within 3 days. To re-heat, drizzle a couple of tsp of water over the cake and place in the microwave on high for 20 seconds.
Brown Rice Flour, Potato Flour, Cassava Starch, 100% Cocoa Powder (16%), Disodium Diphosphate, Sodium Bicarbonate, Vanilla Flavouring, Salt
Although we take every reasonable precaution to ensure that product information is accurate, we are reliant on information from the manufacturers and suppliers. Ingredients and place of manufacture can change; and products may be manufactured or stored in an environment where allergens are present. You must check all packaging and labels carefully on each occasion before consuming/using the products to ensure they are free from the allergens you are avoiding. We do not accept responsibility for any errors made or if you purchase these products and then find them to be unsuitable