WHISKY & ORANGE CHOCOLATE SELF-SAUCING PUDDING

Serves 4-6 (See opposite)

Sponge

150g self-raising flour

Pinch of sea salt

100g white sugar

25g cocoa

2 tsp finely grated orange zest 60g salted butter, melted 125ml milk

1 tsp vanilla extract

Sauce

100g soft brown sugar 20g cocoa

300ml boiling water 60ml whisky

40ml orange juice

1. To make the sponge, preheat oven to 170°C. Grease an 18-20cm round baking dish that is 10cm deep.

2. Whisk together all sponge ingredients until smooth. Spoon this batter evenly into dish.

3. To make the sauce, sprinkle combined brown sugar and cocoa over sponge mixture. In a separate bowl, mix together boiling water, whisky and orange juice, and pour carefully over sponge mixture. Bake for 30 minutes, until sponge has risen and is firm to the touch.