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


  1. 1

    Preheat the oven to 190°C/gas mark 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. 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.

  4. 4

    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. Cool slightly in the tin, and eat warm.

Nutritional Details

Each serving provides
  • Energy 1130kj 270kcal 14%
  • Fat 8.2g 12%
  • Saturates 2.3g 12%
  • Sugars 27.0g 30%
  • Salt 0.51g 9%

% of the Reference Intakes

Typical values per 100g: Energy 1549kj/370kcal

Each serving provides

42.4g carbohydrate 1.7g fibre 5.7g protein

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