Choc-Cherry Self-Saucing Pudding

Lightly grease a large, ovenproof dish (12-cup capacity). Scatter cherries over base.

To make pudding mixture, sift combined our and cocoa into a large bowl. Stir in sugar and coconut.

Combine milk, eggs and butter in a medium jug. Whisk well. Add to our mixture. Stir until smooth. Pour over cherries in dish. Smooth over top.

To make topping, sift cocoa into a bowl. Add sugar. Sprinkle over pudding mixture. Slowly and carefully pour water over top.

Cook in a moderate oven (180C) for about 40 minutes, or until a spongy cake forms and sauce is runny underneath. Remove from oven. Stand for 2 minutes.

Serve pudding immediately with ice-cream.

TIP: Pudding will soak up sauce as it stands, so serve quickly. It can also be served with cream or custard.