This pudding will work well in the summer with a serving of vanilla ice cream or crème fraiche. For a winter warmer add double cream which blends seamlessly with the oozing hot chocolate sauce.
1 cup (150g) self-raising flour
1 cup (220g) caster sugar
1/2 cup (50g) cocoa powder, plus extra to dust
60g unsalted butter, melted, cooled
1/2 cup (125ml) milk
1/2 tsp vanilla extract
Vanilla ice cream, to serve
Preheat the oven to 160°C. Grease a 1.5L (6-cup) capacity ovenproof baking dish.
Sift the flour, 1/2 cup (110g) sugar and 1/4 cup (25g) cocoa into a bowl and stir to combine. Make a well in the centre. In a separate bowl, whisk melted butter, milk, vanilla extract and egg. Gradually pour into the well, then fold to combine.
Spread mixture evenly into prepared dish. Combine remaining 1/2 cup (110g) sugar and 1/4 cup (25g) cocoa and sprinkle over the top of the pudding. Carefully pour 1 cup (250ml) boiling water over the top of the pudding
Bake for 30-35 minutes until the top is firm. Stand for 10 minutes to cool slightly.
Dust the warm pudding with extra cocoa and serve i
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