Course: Dessert

This recipe is so easy that your partner and kids can whip it up for an afternoon tea treat for you!

INGREDIENTS

60g butter, chopped
1½ cups (225g) self-raising flour
1 cup (220g) caster sugar
? cup (35g) cocoa powder
1¼ cups (310ml) milk
1 teaspoon vanilla extract
2 x 55g Cherry Ripe bars, chopped
½ cup (110g) brown sugar
1 tablespoon cocoa powder, extra
2 cups (500ml) boiling water
50g butter, chopped, extra

METHOD

* Melt butter in deep 3-litre (12-cup) microwave-safe dish, uncovered, on high (100 percent) in microwave oven for about 1 minute. Using oven mitts, remove dish from microwave oven.

* Add sifted flour, caster sugar and cocoa to dish with milk and extract; whisk until smooth. Stir in coarsely chopped Cherry Ripe.

* Combine brown sugar and sifted extra cocoa in medium jug; gradually stir in the boiling water. Add extra butter; stir until butter melts. Pour syrup evenly over pudding mixture.

* Cook, uncovered, on high (100%) in microwave oven about 15 minutes or until just cooked in centre. Using oven mitts, remove dish from microwave oven; stand 5 minutes before serving with cream, if desired.