200g Butter (softened) 3 Free Range Eggs
200g Self Rasing Flour (sifted) 1/2 tsp Natural Vanilla Essence
200g Caster Sugar 2 tbls cocoa (sifted)
200g Grated Dark Chocolate (best possible quality)
250 mL water (vary according to consistency of your marmalde)
Sift flour and cocoa into bowl, add sugar. Make a well in centre, add all other ingredients and beat until combined and smooth. Place in well greased, oven proof pudding basin and bake at 180 degrees C for 20-30 minutes, until just cooked. Place Marmaalde in a saucepan with water and heat gently, allow to cool until it can be handled in a piping bag. Fill piping bag with marmalade and press nozzle into the centre of the pudding, repeat in 3 to 4 different positions. Invert pudding and serve.