Yummy Chocolate Pudding Recipe

45 ml/3 tbsp cocoa (unsweetened chocolate) powder
90 g/3.5 oz/scant 1 cup self-raising (self-rising) flour
5 ml/1 tsp baking powder
100 g/4 oz/0.5 cup butter or margarine, softened, plus extra for greasing

100 g/4 oz/0.5 cup light brown sugar

2 eggs
45 ml/3 tbsp dark chocolate spread

45 ml/3 tbsp hot water
Cream, to serve

Method:

Sift 30 ml/2 tbsp of the cocoa, the flour and baking powder into a bowl. Add the butter or margarine, sugar and eggs and beat thoroughly until well blended. Butter a 1.2 liter/2 pt/5 cup ovenproof dish. Blend the chocolate spread with the hot water and remaining cocoa powder and pour into the dish. Spoon the chocolate sponge cake mixture over the top. Bake in a preheated oven at 190°C/375°F/gas mark 5 for about 30 minutes or until risen and the cake springs back when lightly pressed. Serve hot with cream.