Express Chocolate Cake

Ingredients:
CAKE
61/2 oz/185g plain flour
2 heaped tbsp cocoa
1 level tsp bicarbonate of soda
1 level tsp baking powder
5oz/150g caster sugar
2 tbsp golden syrup
2 eggs, lightly beaten
1/4pint sunflower oil
1/4 pint full cream milk

YOGHURT FILLING
3oz/75g dark chocolate
Small carton Natural yoghurt
Apricot Jam

TOPPING
4OZ/100g dark chocolate

Method:
For the Cake:
Sieve flour, cocoa, bicarb, baking powder into a large bowl. Make a well in the centre and add the sugar and syrup. Gradually stir in the eggs, oil and milk. Mix to a smooth batter then pour into the tins. Bake in the roasting oven, with the grid on the floor and the cold shelf on the second set of runners, for about 25 minutes until well risen and golden brown.

For the yoghurt filling:
Melt chocolate in a bowl over hot water then stir in 2 tbsp of natural yoghurt. Spread middle of the cake with apricot jam, spread the yoghurt filling on top and then sandwich the cakes together.

Melt the rest of the dark chocolate, spread it over the top of the cake and leave to set.

Chocolate Puddle Pudding

Ingredients:
4oz self raising flour.
6oz caster suger.
2 tablespoons cocoa.
4 fl oz milk.
1 teaspoon vanilla essence.
1 oz margarine, melted.
4 oz soft brown sugar.
1 oz cocoa, sifted.
¾ pint hot water.

Method:
Mix the flour,caster sugar, 2 tablespoons of cocoa and a pinch of salt together. Then stir in the milk,vanilla essence and margarine.
Pour into a 2 1/2pint, greased, oven proof dish. Sprinkle the mixture with the brown sugar and cocoa. Pour the hot water over the whole dish.
Bake in lower part of top oven for 40 to 45 mins. If top is getting to brown cover with foil.

Serve hot with thick, Devon cream.