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This is one of those delightful puddings that hides a molten secret. A feather light sponge light sponge concealing a delicious, hot mocha sauce inside.

Serves 6.

125g self – raising flour

40g cocoa powder

50g caster sugar

1tsp vanilla extract

125ml semi – skimmed milk

For the mocha sauce

50g demerara sugar

2tsp instant coffee powder or granules

350ml boiling water

Method

Preheat the oven to 180c, gas 4, 350f

Sieve the flour and 2 level tablespoons of the cocoa powder into a bowl.

Stir in the caster sugar, vanilla extract and milk, beating the mixture until smooth.

Spread the mixture into a 1.2ltr baking or souffle dish.

Mix the demerara sugar with the remaining cocoa powder and sprinkle it evenly over the creamed mixture.

Dissolve the coffee with the boiling water and pour all over the pudding.

Bake for 40minutes until risen and the sponge mixture is firm to the touch.

Serve immediately with cream custard or ice – cream.