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In a large bowl, stir in the white chocolate and milk. Microwave until melted, around for 60-90 seconds.
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Stir in the oil, sugar, flour and baking powder until combined.
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Divide the mix evenly between 6 mugs.
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If you don’t want to cook them off straight away then place them in the refrigerator for up to 24 hours.
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Microwave 1 at a time for 45-60 seconds. (Timing is based on my 1200W microwave so your timing might vary). Cook one at a time so they each cook evenly.
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Allow to cool for at least 5 minutes and then pipe on your whipped cream. Finish with fresh raspberries and white chocolate shavings.