Preheat the oven to 180°C, gas mark 4 and grease an ovenproof 25cm frying pan, skillet, or shallow casserole with coconut oil. Sift the flour, baking powder, cocoa powder, cinnamon and cayenne pepper into a large bowl. Mix well to combine.

Put the coconut oil and coconut cream into a separate large, microwave-safe bowl, and microwave on full power for 20-30 seconds, until melted but not hot. Add the sugar, egg, salt, tangerine zest and vanilla paste, then whisk with a balloon whisk until smooth and even.

Make a well in the dry ingredients and slowly pour in the jug’s contents. Using a spatula, gently fold together until just combined and no pockets of flour remain. Pour the batter into the greased pan, then level the top and scatter over the chocolate chunks, pressing them in a little.

For the sauce, combine the cocoa powder, sugar, coffee and rum, if using, in a large jug. Add 300ml boiling water and whisk until smooth. Carefully pour the hot chocolate sauce over the back of a large spoon onto the pudding, until the whole pudding is covered.

Bake the pudding for 20-25 minutes, until the sponge is risen and a skewer comes out clean when inserted about halfway down. No liquid should remain on top of the sponge. Using a large serving spoon, serve immediately, revealing a large pool of chocolate sauce on the bottom. Spoon all over the sponge to serve, with double cream or ice cream, if liked.