INGREDIENTS

For the sauce:

• 2 tbsp cocoa
• 50 g soft brown sugar
• 200 ml hot water

For the sponge:

• 80 g soft butter
• 80 g soft light brown sugar
• 65 g self-raising flour
• 3 tbsp cocoa powder
• ½ tsp baking powder
• 3 eggs

METHOD

1. Butter the pudding basin.
2. Make the sauce by putting the cocoa and sugar into a small bowl and using a wooden spoon mix in some of the hot water to make a smooth, runny sauce.
3. Put all the pudding ingredients into a mixing bowl and beat until smooth.
4. Pour the pudding mixture into the basin and pour the sauce mixture over the top.
5. Cover with foil and tie a piece of string around the top to secure..
6. Put 2 cups of boiling water in the pressure cooker and place a silicone mat on the bottom.
7. Gently place the pudding basin on the bottom of the cooker.
8. Cover the basin with a small plate and close the lid of the pressure cooker.
9. Bring up to pressure and then turn down the heat and cook for 30 minutes.
10. Quick release the pressure.
11. Serve with vanilla ice cream or cream.