Ingredients Jump to Instructions ↓

  1. 1 cup (125 g) self raising flour

  2. 1/2 cup (125 g) caster sugar

  3. 1/4 teaspoon bicarbonate of soda

  4. 60 g chocolate, chopped

  5. 60 g butter, chopped

  6. 1 egg, lightly beaten

  7. 1/3 cup (80 ml) milk icing sugar, to dust

  8. Ice cream

  9. 500 g vanilla ice cream

  10. 55 g choc-cherry bar,

  11. finely chopped

Instructions Jump to Ingredients ↑

  1. Method :

  2. Preheat the oven to moderately hot 200°C (400°F/Gas 6). Lightly grease six 1 cup (250 ml) muffin holes. Sift the flour, sugar and bicarbonate of soda into a large bowl and make a well in the centre.

  3. Place the chocolate and butter in a small saucepan and stir constantly over very low heat until melted, then remove from the heat.

  4. Stir the chocolate and butter mixture and the combined egg and milk into the well in the centre of the dry ingredients. Mix well, then spoon evenly into the prepared holes. Bake for 15-20 minutes, or until just cooked through. Leave for 2 minutes, then run a flat-bladed knife around the edge of each muffin and turn out onto a wire rack.

  5. Meanwhile, place the ice cream in a large bowl and chop roughly, stirring to soften it slightly, then stir in the chopped choc-cherry bar. Spoon into a loaf tin, cover and freeze until ready to eat.

  6. Cut the top off the muffins and scoop out a little of the centre to make a hollow. Fill with a scoop of ice cream, add the lid at a slight angle and dust lightly with icing sugar. Serve.


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