Chocolate Self Saucing Pudding

Ingredients

• 1 cup (175g) brown sugar (, loosely packed (Note 1))
• 1/4 cup (30g) cocoa powder (, unsweetened (Note 2))
• 1 1/4 cups (315ml) boiling water
• 1 cup (150g) plain flour ((all purpose flour))
• 2 1/2 tsp baking powder
• 1/3 cup (70g) white sugar (, preferably caster/super fine but ordinary ok)
• 1/4 cup (30g) cocoa powder (, unsweetened (Note 2))
• Pinch of salt
• 1/2 cup (125ml) milk
• 50 g / 4 1/2 tbsp butter (, melted)
• 1 egg
• 1 tsp vanilla extract

Steps

1. 1

   Preheat oven to 170C/335F (standard) / 150C/305F (fan forced / convection).

2. 2

   Grease a 5 - 6 cup baking dish with butter. (Note 3)

3. 3

   Topping: Whisk brown sugar and cocoa in a bowl, set aside.

4. 4

   Whisk flour, baking powder, caster sugar, cocoa powder and salt in a bowl.

5. 5

   In a separate bowl or jug, whisk together the butter and milk, then whisk in the egg and vanilla.

6. 6

   Pour the egg mixture into the flour mixture. Mix until combined - it will be a thick batter.

7. 7

   Spread into baking dish. Sprinkle with sugar / cocoa mixture. Shake gently to spread out thinly.

8. 8

   Carefully pour the hot water over the back of a dessert spoon all over the top of the pudding - see photo in post or video below recipe. (Note 4)

9. 9

   Transfer to oven and bake for 30 minutes, or until the top of the cake springs back when poked lightly. The top will be a bit crusty, like the top of brownies.

10. 10

    Remove from oven, stand for just a few minutes (no more!), then serve immediately. (Note 5)