Ingredients
- 175g (6oz) self-raising flour
- 85g (3½oz) cocoa powder
- 85g (3½oz) butter
- 175g (6oz) caster sugar
- 175ml (6fl oz) milk
for the sauce
- 125g (4½oz) soft light brown sugar
- 25g (1oz) cocoa powder
- 600ml (1pt) boiling water
- icing sugar, for dusting
you will need
- 1.5 litre (2¾pt) ovenproof dish
Method
Preheat the oven to 180 C, 160 C fan oven, 350 F, gas 4. Sift the flour and cocoa powder into a bowl and rub in the butter. Stir in the sugar and mix in the milk until the mixture is smooth. Spoon into the dish and level the surface.
Mix together the sugar and cocoa and whisk in the boiling water. Pour the cocoa liquid over the pudding and bake in the oven for 40 minutes or until the top is firm and there is a lovely thick dark sauce on the bottom.
Dust with icing sugar and serve at once (the sauce will be absorbed by the fluffy sponge if left to stand for too long).
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