Ingredients:-
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 tsp vanilla extract,
1 egg,
Vanilla ice cream, to serve,
METHOD:-
Preheat the oven to 160°C. Grease a 1.5L (6-cup) capacity ovenproof baking dish.
Sift the flour, ½ cup sugar and ¼ cup 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 ½ cup sugar and ¼ cup cocoa and sprinkle over the top of the pudding. Carefully pour 1 cup 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 immediately with vanilla ice cream or whipped cream.
Leftovers can be stored covered in the fridge for 3 days and reheated as needed.