See previous post for a photo of the real thing. :p I used silicon muffin cups for this recipe. If you’re using a tin, make sure to grease the cups first!
Based on a recipe from James Martin: the Collection. A book no one really needs because it’s ridiculously posh (“use meat from lambs raised by someone you know personally and grow your own rare herbs and get top-quality this and that from specialist shops”…wtf), but full of interesting stuff. And now and then the book surprises me with (normal) simple recipes, like his microwaved Syrup Sponge with Custard–here reborn as Melty Chocolate Cakes.

Of course, the recipe works too when you use melted butter and milk–that’s what the original recipe asks for!