Chocolate Self Saucing Pudding

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 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)

Step 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.

Step 10

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