Magic Chocolate Pud

Preheat the oven to 180ºC / fan oven 16OºC / gas mark 4 and grease 6 x 150ml / 3/4 pint ramekins with butter.

Cream together the softened butter and dark muscovado sugar until lighter in colour and texture. Beat in the egg yolks. Sift together the self raising flour and cocoa powder, and beat into the mixture. Gradually stir in the chocolate milk until smooth.

In a clean bowl, whisk the egg whites to soft peaks and then lightly fold into the chocolate mixture.

Spoon into the prepared ramekins, place in a roasting pan and fill the pan with water one-third of the way up the sides of the ramekins. Bake for 30 minutes or until the tops of the puddings spring back when lightly touched. 5 Serve hot, dusted with icing sugar.