2/3 cup wholemeal spelt flour 2 tablespoons cocoa 1 teaspoon baking powder 1/3 cup Norbu 50g dark melting chocolate, roughly chopped 1/3 cup yoghurt 1 tablespoon oil 1 egg 400g tin stoneless cherries in juice, drained Sauce 2 tablespoons Norbu 3 teaspoons cocoa 2/3 cup boiling water

Preheat oven to 180°C and spray 4 oven-proof 1-cup ramekins with oil spray.
Sift flour, cocoa powder and baking powder into a medium sized bowl, adding back the sifted out husks.
Add Norbu and chocolate and mix well.
Whisk together yoghurt, oil and egg, then gently stir through the dry mixture. Pour batter into the ramekins and top with cherries.
Make sauce by combining Norbu, cocoa and boiling water in a jug, stirring until dissolved, then carefully pour over the four puddings and bake for 20-25 minutes.
Serve with low-fat Greek yoghurt.