- 230 g plain flour
- 4 tbsp cocoa powder
- 75 g dark chocolate (finely chopped, plus extra to serve)
- 1 1/2 tsp baking powder
- 170 g caster sugar
- 110 g Lancashire Farm Greek Style Yoghurt (at room temperature with extra to serve)
- 2 tbsp butter (melted and slightly cooled)
Preheat the oven to 180°C/Gas Mark 4.
Melt the butter in a pan. Mix the flour, 3 tbsp of the cocoa powder, chopped chocolate, baking powder and caster sugar together in a large bowl. In another bowl stir the yoghurt, butter and egg together. Now stir both mixtures together.
Place the brown sugar and remaining cocoa powder in a measuring jug and gradually stir in 250ml (9fl oz) boiling water. Stir until the sugar has dissolved.
Spoon into 6 smallish ramekins or ovenproof dishes. Pour the mixture from the jug carefully and evenly over the six puddings and bake for 20-25 minutes, until firm to the touch. Top with extra chopped chocolate and serve immediately with extra yoghurt on the side.