1. Put 100g each of butter (softened) caster sugar and self-raising flour in a mixing bowl with 25g cocoa powder (sieved) and 2 medium-sized eggs (beaten). Mix well until all the ingredients are combined. Drain, stone and mash the prunes from 1 x 425g can.
2. Add the prunes to the pudding mixture and combine thoroughly. Smooth the mixture in 1 litre oven proof dish.
3. Whisk 25g each of cocoa powder and muscovado sugar into 1 x 170g can evaporated milk. Pour all the sauce over the pudding mixture and bake 30 - 35 minutes at 1800C/3500F/Gas4 until firm on top.
4. Serve warm dusted with icing sugar, with cream or Greek yoghurt.