1¼ cups self-raising flour
½ cup firmly packed dark brown sugar
100g butter, melted
½ cup milk
1 egg, lightly beaten
1 tsp vanilla extract
Extra 1 cup firmly packed dark brown sugar
⅓ cup malted milk powder
1 Tbsp cornflour
1½ cups boiling water
½ cup pure cream
Caramel swirl ice-cream, to serve
Preheat oven to 180C. Combine flour and brown sugar in a large bowl. Put butter, milk, egg and vanilla extract in a large jug and whisk until well combined. Make a well in centre of dry ingredients.
Add butter mixture to flour mixture and stir until smooth and well combined. Spoon into a 1.25L baking dish.
Combine extra sugar, malted milk powder and cornflour in a bowl. Sprinkle over batter.
Put boiling water in a jug and add cream. Stir to combine. Pour mixture over back of a large spoon onto pudding.
Bake for 45 minutes or until a sauce forms on the bottom and cake layer is cooked through. Serve with scoops of caramel ice-cream.