100g butter, melted, plus a little extra for greasing
250g self-raising flour
140g golden caster sugar
50g cocoa
1 tsp baking powder
3 large eggs
200ml Irish cream liqueur
50ml milk
100g milk chocolate, very roughly chopped into chunks
icing sugar, for dusting (optional)
For the sauce
200g light muscovado sugar
25g cocoa
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.
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.