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Double chocolate buns

Makes 12

  • 250g plain flour
  • 50g fair trade cocoa powder
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • 125g unsalted butter, softened
  • 125g fair trade caster sugar
  • 2 large free range eggs, at room temperature
  • 1/2tsp fair trade vanilla extract
  • 250ml soured cream, at room temperature
  • 100g fair trade chocolate

12-hole muffin tray

Preheat the oven to 200⁰C / 400⁰F / GM6

Sift flour, cocoa powder, baking powder and bicarb into a mixing bowl and set aside.

Beat butter until creamy. Add the sugar until white and fluffy. Beat eggs with vanilla and add a tablespoon at a time, beating well.

Fold dry ingredients into creamed mixture using metal spoon, alternately with soured cream. Mix in chocolate.

Spoon mixture into paper cases

Bake for 20-25mins until just firm to touch. Turn out onto wire rack and leave to cool.

These double chocolate buns freeze really well, making them the perfect make-ahead bake!

From The Great British Bake Off: How to bake