Ingredients
60g unsalted butter, softened
½ cup caster sugar
1 free range egg
1 tsp vanilla extract
1 cup self-raising flour
2 tbsp cocoa, plus extra to dust
½ cup milk
SAUCE
¼ cup cocoa, sifted
½ cup brown sugar
1 ½ cups boiling water
Sifted cocoa, ice-cream or cream, to serve
Method
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Preheat oven to 160C fan-forced (180°C conventional). Lightly grease 4 x 1 ½ cup ovenproof dishes. Place on an oven tray.
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In a small bowl, using an electric mixer, beat butter and sugar together until creamy. Add egg and beat well. Beat in vanilla.
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Using a large metal spoon, fold sifted combined flour and cocoa into creamed mixture, alternating with milk. Spoon chocolate mixture into dishes.
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For the sauce, in a small bowl, combine brown sugar and sifted cocoa. Sprinkle evenly over batter. Gradually pour the boiling water over the back of a spoon onto the pudding (using the spoon helps stop the water making holes in the sponge, so that the pudding rises evenly).
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Bake 25-30 mins until tops are puffed and firm. Serve warm dusted with cocoa and served with ice cream or cream.