OK. Largely from memory, here is the recipe for the rather fantabulous Hot Chocolate Brownie Pudding Cake, with, as aforementioned, optional Turkish Delight setting. Ironically, of course, there is no actual chocolate in this pudding, which relies, for its chocolatey loveliness, solely on the wondrousness of cocoa powder. Myself, I rather like the Green and Black’s one. It goeth something like this:

Get hold of:
For the sauce…
2/3 cup of cocoa power
2/3 cup of dark brown sugar
1 cup hot water

For the pudden’…
2 eggs
3 tbsps of cocoa powder
Another 1/3 cup of brown sugar (possibly light, for variety)
1 cup of wholemeal self-raising flour
2 tbsp sunflower oil

Then…
Stick the oven on. Something like 180°c should do it. Dig out an appropriate tin – I use an eight-inch square number which has seen better days, but which I can’t seem to replace – and lightly oil it. Sprinkle the (sauce quantities of) cocoa and brown sugar into the tin, and don’t worry about lumps – they add to the character.
Then, put all the pudden’ ingredients into a middling mixing bowl, and thrash them about a bit. You may like to think about something which has irked you during the day; alternatively, you may find suitable motivation is provided by the realisation that the faster you beat, the sooner you get to eat the pudding. Either approach works for me. When you’ve got quite a thick, syrupy-looking batter, set the bowl to one side.

Now, back to the cocoa/sugar combination sitting in the tin. Pour in the cup of hot water – really quite hot is best, but not boiling – and stir the cocoa and sugar about gently. Don’t worry about it all getting amalgamated – it doesn’t matter either way. After you’ve poked it about, starting dubiously at it no doubt, pour the cake batter in. Whack the lot in the oven, and give it about twenty minutes. The cake is done when a knife comes out clean, and the sauce looks gloopy and slightly volcanic. It may sort of overflow the cake; so much the better.

For the Turkish Delight variety, I added two drops of geranium essential oil to either the sauce or the pudding itself; you could also use rosewater, which you can get in supermarkets or, I learn, chemists. Don’t overdo it, though – too much rose can lead to Turkish Despair.