Chocolate and Clementine Self Saucing Pudding

Oh my I can't believe the amount of votes I had on my Facebook page for this pudding. I know the title is chocolate and clem but the variations that can be done on this pud are endless, you could swap the clem juice and zest for limes or oranges, you could add 2 tbsp of desiccated coconut to the cake batter along with some crystallised ginger pieces or some chopped hazelnuts, a shot of expresso in the cake batter and one in the pouring sauce would make a fab mocha dessert, some dried fruits or a chopped mango would work so well in the cake batter stage also. The other thing I love about it, is you make it up beforehand and cover and pop in the fridge, you can even make the day before, so it's perfect if you have people over for supper. If you do make it please let me know especially if you try other flavours.

For the sponge

130g S/R flour
70g caster sugar
1 1/2 tsp baking powder
130 ml full fat milk
60g melted unsalted butter
Juice and zest of a clementine
2 eggs
30g cocoa
Preheat the oven to 170

In a freestanding machine mix all of the above ingredients together, until smooth and creamy. Spoon into a buttered ceramic dish, cover with clingfilm and leave to rest in the fridge for at least an hour.

For the self saucing bit

200ml boiling water
50g Muscavado sugar
20g cocoa
Juice of a clementine
When you are ready to bake in a jug mix together the sugar, water cocoa and clementine juice, pour over the chilled cake batter and bake in a preheated oven for 40-45 mins.