Sticky Chocolate Pudding

Ingredients

175g dark chocolate
150g marge
200g sugar
3 eggs
50g ground almonds
50g sr flour

Method

Melt together the chocolate, marge and sugar in a saucepan. In a separate bowl, beat together the flour, ground almonds and eggs, then mix the chocolate into it.

Pour into a dish and bake at 160 for 30 - 40 minutes. Careful not to over-bake as the pudding should still be gooey in the middle when it's done.

Serve warm with vanilla ice cream.

Butterscotch Cupcakes

Ingredients

200g sr flour
125g marge
150g light muscovado sugar
3 eggs
100 mls water
1 tsp vanilla essence

Syrup

2 tbsps golden srup
20g marge
2 tbsps light muscovado sugar

Method

Beat together all the cake ingredients until the mixture is smooth. Pour this into a cake tin, or about 20 muffin cases or ramekins. Bake at 190 for 20 minutes (longer if you're making one big cake; check it's baked in the middle).

Meanwhile slowly melt together the syrup ingredients in a small pan, then boil for about 1 minute. Drizzle this over the baked cakes and leave to set.