- Rocky Road Jars.jpg (41.11 KiB) Viewed 365 times
Preparation time: 10 minutes
Serves: 4
No nutritional information available.
Ingredients
- 100g (4oz) self-raising flour
- 50g (2oz) plain flour
- 50g (2oz) cocoa powder
- 150g (5oz) caster sugar
- 250ml (8fl oz) milk
- 120g (4½oz) unsalted butter, melted, plus extra for greasing
- 1 tsp vanilla extract
- 100g (4oz) dark chocolate, roughly chopped, plus extra to serve
- 50g (2oz) frozen raspberries, defrosted slightly and crushed
- 75g (3oz) mini marshmallows
Method
1. Lightly grease 4 x 350ml (12fl oz) heatproof mugs or glass jars. Sift the flours and cocoa powder into a bowl. Add the caster sugar and stir through. Whisk the milk, butter and the vanilla extract together in a jug. Pour into the flour mixture and whisk in well until lump-free. Add the dark chocolate and raspberries and fold in to the mixture.
2. Divide the mixture between the mugs or glass jars. Put two of the mugs or glass jars onto a microwave-proof plate and cook on high for 2½ minutes. Top each mug or jar with a few of the marshmallows and microwave for another 15 seconds until the marshmallows are beginning to soften and melt. Remove from the microwave and set aside.
3. Repeat for the other two mugs or jars. Serve with extra chopped chocolate and roughly crumbled.
¡SHARE TOPIC!