• 250 g self raising flour
  • 100 g Fairtrade light brown soft sugar
  • 40 g cocoa
  • 1 tbsp baking powder
  • 1 medium free-range egg, plus 1 extra yolk
  • 150 ml British semi-skimmed milk
  • 5 tbsp vegetable oil
  • 1 tsp Madagascan vanilla extract
  • 1 x 397g tin Carnation caramel


  1. 1

    Preheat the oven to 190°C, fan 170°C, gas 5. Line a 12-hole muffin tin with paper cases.

  2. 2

    Put the flour, sugar, cocoa and baking powder into a large mixing bowl and stir to combine.

  3. 3

    In a separate bowl, mix together the egg, egg yolk, milk, oil and vanilla extract. Add the wet mixture to the dry ingredients and stir until just combined, without beating.

  4. 4

    Drop spoonfuls of the caramel into the mixture and gently swirl through, but don’t mix it in completely – you want to still see dollops of caramel in the finished batter.

  5. 5

    Spoon the mixture into the paper cases, making sure each case is quite full. Bake in the oven for 20 minutes until springy to the touch.

  6. 6

    Cool slightly in the tin, and eat warm.

Nutritional Details

Each serving provides
  • Energy 1151kj 275kcal 14%
  • Fat 8.3g 12%
  • Saturates 2.3g 12%
  • Sugars 28.5g 32%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1281kj/306kcal

Each serving provides

43.7g carbohydrate 1.6g fibre 5.6g protein

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