Instructions: Place a steamer or large covered saucepan filled with boiling water over a moderate heat.

Grease and sugar 4 dariole moulds and place a small disc of greaseproof paper into the base of each one.

Place the softened butter and sugar into a mixing bowl and beat well for 5 minutes until pale in colour. Gradually add the eggs and fold in the flour and cocoa powder.

Add the orange zest and boiling water and beat for 15 seconds.

Fill the dariole moulds 3/4 full with the sponge mixture, place a disc of greaseproof paper onto the top of each one.

Place the moulds into the steamer. If using a saucepan place an upturned cake tin into the base of the saucepan so that the dariole moulds sit above the level of the water.

Steam the sponges for 25-30 minutes.

10 minutes before the sponges are cooked, boil the cream in a saucepan over a moderate heat. Gradually pour the cream onto the melted chocolate and stir until the sauce is smooth. Remove the sponges from the moulds and serve with the chocolate sauce.

Notes Serve the warm sponge with the sauce and a glass of chilled Tawny Port.

NOTES : Light, moist and ever so chocolatey this sponge pudding can be eaten all year round and should not be relegated to the Winter months.Serve with a glass of chilled Tawny Port.

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