Boozy self-saucing chocolate pud

• butter↗100g 100g

  melted, plus a little extra for greasing

• self-raising flour↗250g 250g
• golden caster sugar↗140g 140g
• cocoa↗50g 50g
• baking powder↗1 tsp 1 tsp
• large eggs↗3 3
• Irish cream liqueur↗200ml 200ml

  plus extra to serve (optional)

• milk↗50ml 50ml
• milk chocolate↗100g 100g

  very roughly chopped into chunks

• icing sugar↗

  for dusting (optional)

• single cream↗

  to serve

• light muscovado sugar↗200g 200g
• cocoa↗25g 25g

Step-by-step instructions

1. 1

   Grease a 2-litre baking dish and heat oven to 180C/160C fan/gas 4. Put the kettle on. Put the flour, caster sugar, cocoa, baking powder and a pinch of salt in a large mixing bowl. Whisk together the eggs, butter, liqueur and milk, then pour onto the dry ingredients and mix together until smooth. Stir in the chocolate chunks and scrape everything into the baking dish.

2. 2

   To make the sauce, mix 300ml boiling water from the kettle with the sugar and cocoa, then pour all over the pudding batter – don’t worry, it will look very strange at this stage! Bake on the middle shelf of the oven for 30 mins until the surface looks firm, risen and crisp. Dust with icing sugar, if you like. Serve straight away – as you scoop spoonfuls into serving bowls, you should find a gorgeous chocolate sauce underneath. Eat with single cream and extra liqueur, if you like.