For an alcohol-free version, omit the brandy.
Raspberry sponge pudding: Make the sponge without the cocoa. Sprinkle 300g frozen raspberries over the sponge just before putting it in the oven. Bake for 10-15 minutes. Heat 6 tbsp raspberry jam with 6 tbsp dry sherry or cider, or apple juice, until melted. Serve the hot sponge cut into squares, overlapping two squares on each plate. Drizzle the raspberry sauce over and serve with cream or ice cream.