Name: Chocolate self-saucing pudding
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5–6
Cuisine: Australian
Ingredients: 1 cup (150 g) plain flour; 2½ tsp baking powder; ⅓ cup (70 g) caster sugar (white sugar is fine); ¼ cup (30 g) unsweetened cocoa powder (batter); Pinch of salt; 125 ml (½ cup) milk; 50 g unsalted butter, melted; 1 egg; 1 tsp vanilla extract; 1 cup (175 g) loosely packed brown sugar (topping); ¼ cup (30 g) unsweetened cocoa powder (topping); 315 ml (1¼ cups) boiling water; Ice cream or cream, to serve

Method

Heat oven to 170°C (150°C fan). Grease a 5–6 cup (about 1.25–1.5 litre) baking dish.
Whisk brown sugar and cocoa for the topping; set aside.
Whisk flour, baking powder, caster sugar, cocoa and salt. In another bowl whisk melted butter and milk, then egg and vanilla. Mix wet into dry to a thick batter.
Spread in the dish. Sprinkle the sugar-cocoa topping evenly.
Pour boiling water gently over the back of a spoon across the surface.
Bake 30 minutes until the top springs back (it will be a bit crusty). Stand only a few minutes, then spoon out cake and sauce. Serve with ice cream.

Tip: Serve at once — the sauce soaks back into the cake as it sits. Pouring water over a spoon keeps the topping even. This version is a bit saucier than many old recipes.