Saucy Chocolate Pudding
Pre-heat the oven to 190°C, 375°F, Gas Mark 5.
Whisk together the margarine, eggs, caster sugar, flour, 1 tbs cocoa powder, baking powder, Allspice, Ginger, orange zest and 1 tbs orange juice. Mix until smooth and glossy. Pour into 1¼ litre ovenproof dish.
Make up the remaining orange juice to 225ml (8 fl oz) with boiling water. Blend in with the cocoa powder and brown sugar. Pour over the sponge mixture and bake for 50 minutes until risen and firm.