Preheat the oven to 180°C.
Sift the flour, sugar substitute, cocoa, baking powder and a pinch of salt.
Whisk the yoghurt and eggs, then add the orange zest.
Add the dry ingredients to the liquid and stir until just combined.
Pour into a greased 16 x 26cm oven- proof baking dish or into individual dishes. Bake in a preheated oven for 20 minutes or until a skewer comes out clean.
While the pudding is in the oven, heat the evaporated milk with the sugar substitute in a small saucepan. Pour the boiling water over the cocoa to form a paste. Do the same with the cold water and the custard powder. Once the evaporated milk comes to the boil, add the cocoa and the custard, along with the orange zest. Stir over the heat and allow to simmer for a few minutes until the sauce starts to thicken.
Once the pudding comes out of the oven, spoon the sauce over it. Allow to stand for a few minutes so the pudding soaks up the sauce, then serve it warm.
Image and text: Ideas
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