- 100g butter, melted, plus a little extra for the dish
- 250g self-raising flour
- 140g caster sugar
- 50g cocoa
- 1 tsp baking powder
- zest and juice 1 orange
- 3 eggs
- 150ml milk
- 100g orange milk chocolate or milk chocolate, broken into chunks (we used Divine orange milk chocolate)
- single cream or ice cream, to serve
- 200g light muscovado sugar
- 25g cocoa
TipIf you want to use a slow cooker...
Remove and butter your slow cooker pot. Put flour, caster sugar, cocoa, baking powder, orange zest and a pinch of salt in a mixing bowl. Whisk orange juice, eggs, melted butter and milk, then pour on the dry ingredients and mix until smooth. Stir in the chocolate chunks and scrape it all into the pot. Mix ½ pint boiling water with sugar and cocoa then pour this over the batter. Return the pot to the slow cooker base, cover and cook on High for 3 hours until firm and risen.