Chocolate Puddle Pudding Dessert

method:

• Preheat your oven to 180C/350F/Gas 4. Put the softened butter, caster sugar and selfraising flour in a mixing bowl with half of the sieved cocoa powder and two beaten eggs. Mix well until all the ingredients are combined.
• Drain, stone and mash the prunes and add them to the pudding mixture, stirring thoroughly. Pour into a 1 litre ovenproof dish and smooth over.
• Whisk the remaining cocoa powder and the muscovado sugar into the evaporated milk. Pour all the sauce over the pudding mixture and bake for 30-35 minutes until firm on top. 4Serve warm dusted with icing sugar, with cream or Greek yoghurt.