Ingredients

225g butter, softened
225g golden caster sugar, plus extra for sprinkling
225g self-raising flour
4 large Waitrose British Blacktail Free Range Eggs, beaten
3 tbsps milk
3 tbsps cocoa powder
Grated zest and juice of 2 Waitrose Seedless Easy Peelers Clementines
50g dark chocolate, chopped
Pack 10 Cooks’ Homebaking
Mini Loaf Cases

Method

Preheat the oven to 200ºC,
gas mark 6. Whisk the butter, sugar, flour and eggs together in a bowl until smooth, then transfer half the mixture to a separate bowl.
Beat the milk and cocoa powder into one bowl of mixture. Beat the clementine zest and juice and the
chopped chocolate into the second bowl of mixture.
Drop spoonfuls of the mixture alternately into the loaf cases, then – using a bamboo
skewer – lightly ripple the mixtures together to create a marble effect.
Sprinkle lightly with the extra sugar and bake for 15-20 minutes until risen and firm
to the touch.
Leave to cool completely before serving.