Another to add to my baking repertoire

Raspberry & Chocolate Sponge Puddings (makes 2)

50g self raising flour
50g butter
50g caster sugar
1 free-range egg
2 tbsp cocoa powder
Handful of raspberries
Dash of milk to aid consistency

1 . Cream the butter and sugar together, then slowly add the egg . Add the cocoa powder and flour and finally the raspberries;stir to combine.
2 . Place the mixture evenly into the 2 ramekins.
3 . Bake in an oven set at 180 degrees for approx 15 mins or until spongey on top. Leave to cool slightly for 5 mins and then serve still in the ramekin.