430g blueberries
100g butter, softened
75g sugar
vanilla extract
2 tablespoons cocoa
90g plain flour
2 eggs
1 teaspoon baking powder
pinch salt
4 tablespoons milk


170ml water
125g soft brown sugar
2 tablespoons cocoa
½ teaspoon grated orange rind
2 tablespoons brandy or orange juice

Grease a 1.5 litre microwave ring cake tin and pour in blueberries. Cream butter and sugar until light and fluffy. Add eggs and a few drops of vanilla extract and beat again. Sift dry ingredients and add to creamed mixture, alternating with the milk. Spoon mixture over blueberries.

Sauce: Combine ingredients in microwave on high for 2 minutes. Stir to dissolve sugar and pour over pudding mixture. Microwave on 70% for 10–12 minutes and leave to stand for 10 minutes before serving.