Ingredients

50 grams	Dark Muscovado Sugar Sponge
110 grams	Butter Sponge
2	Egg Yolk Sponge
75 grams	Allinson Nature Friendly Self Raising Flour Sponge
1 tbsp	Cocoa powder Sponge
225 grams	Dark Muscovado Sugar Sauce
25 grams	Cocoa powder Sauce, Sifted
425 ml	Milk Sauce
8 tbsp	Coffee Liqueur Sauce

Method

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1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Beat together all the sponge ingredients until light and fluffy and even textured.
2. Spoon into a buttered 1 litre (1¾ pint) baking dish.
3. To make the sauce: Combine the sugar and cocoa powder and sprinkle over the top of the mixture.
4. Mix the milk and liqueur and pour over the top of the cocoa and sugar.
5. DO NOT STIR.
6. Bake for about 1 hour until the sponge is firm.

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