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Few names are as synonymous with South African home cooking as Ina Paarman. For generations, her trusted recipes and pantry staples have helped families create memorable meals around the table, making her one of the country's most beloved culinary personalities and brands.

This Father's Day, spoil Dad with Ina Paarman's indulgent Brandy & Coke Chocolate Pudding – a rich, comforting dessert inspired by one of South Africa's favourite drink combinations. Made with Ina Paarman's Chocolate Brownie Bake Mix and topped with a decadent Coca-Cola, dark chocolate and brandy sauce, it's the perfect sweet ending to a Father's Day celebration.

Best served warm with a generous scoop of vanilla ice cream, this pudding is guaranteed to bring a smile to Dad's face.

Serves: 6 - 8

You Will Need:

Pudding:

• 1 x Ina Paarman's Chocolate Brownie Bake Mix
• 2 extra-large eggs
• ½ cup (125 ml) canola oil
• ¼ cup (60 ml) butter, melted
• ½ cup (125 ml) full cream milk, hot

Sauce:

• 1 tsp (5 ml) corn starch (Maizena)
• 1¼ cups (310 ml) Coca-Cola
• Pinch of salt
• 3 Tbsp (45 ml) butter
• 80 g dark chocolate, roughly chopped
• ¼ cup (60 ml) brandy

Method:

• Adjust the oven rack to the middle position and preheat the oven to 180 °C.
• Mix the Chocolate Brownie Bake Mix according to the packet instructions.
• Scrape the batter into a deep ovenproof dish, about 24 cm x 18 cm in size.
• Bake for 45 minutes, until the pudding is just set in the centre. (Test it by inserting a sosatie stick.)
• While the pudding is baking, make the sauce:
• In a tea cup, mix the corn starch with ¼ cup (60 ml) of Coke.
• Stir it until smooth.
• In a small saucepan, add the remaining Coke and corn starch mixture.
• Bring it to a boil while stirring.
• Add the salt.
• Boil the mixture for one minute.
• Remove it from the heat, then stir in the butter and chopped chocolate until melted.
• Add the brandy.

When the pudding is baked, remove it from the oven and prick it all over using a sosatie stick or fork.

Pour the sauce over the pudding, ladle by ladle, giving it time to sink in before adding more.

Pull the pudding away from the side of the dish. (The pudding will absorb all of the sauce even if some pools on top.)

Serve it warm or at room temperature with vanilla ice cream.