1 cup self-raising flour
1/2 cup caster sugar
2 tsp Dutch cocoa powder
1/2 tsp fine sea-salt flakes
1 free-range egg
1/2 cup milk
200g dark chocolate (56% cocoa or higher)
20g unsalted butter
Ice-cream, cream or creme fraiche, to serve
1 Tbsp dark cocoa powder
1 cup brown sugar
300ml boiling water
2 tsp sea-salt flakes
Preheat oven to 180 degrees C fan-forced (200 degrees C conventional). Put flour, caster sugar, cocoa powder and salt in a bowl and mix until combined.
In another bowl, whisk egg and milk with a fork until combined.
Add chocolate and butter to a heatproof bowl. Sit over a saucepan of simmering water, making sure the water doesn't touch the bowl. When two-thirds of the chocolate has been melted, briefly stir to combine. Remove mixture from the heat as soon as chocolate has fully melted.
Fold egg mixture into melted chocolate to combine, then fold in dry ingredients. Gently stir until it's a pourable batter. Pour into a ceramic 12-cup-capacity rectangular oven dish. Smooth batter with a spatula.
For the topping, combine cocoa powder and brown sugar in a bowl and sprinkle evenly over the top of the batter. Gently pour over boiling water in a zigzag pattern, then sprinkle over salt. Cook for 30-35 minutes on the middle rack of the oven or until top is firm.
Remove pudding from oven and serve immediately with ice-cream, cream or creme fraiche.