About this recipe:This is a warm, rich, silky, but very traditional pudding, perfect with vanilla ice cream on a cold winter night. Try it it's almost guaranteed not to fail, and if you have kids they will enjoy the way the sauce slowly creeps to the bottom during cooking!
150g self raising flour
165g caster sugar
2 tablespoons cocoa powder
1 teaspoon vanilla extract
30g butter, melted
150g dark brown soft sugar
4 tablespoons cocoa powder
425ml hot water
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:50min › Ready in:1hr5min
Preheat the oven to 190 C / Gas 5. Grease an ovenproof dish, I used a glass casserole dish around 2 litres.
Sift flour, sugar and 2 tablespoons cocoa into a large mixing bowl. Add combined milk, butter and vanilla and stir until smooth. Pour mixture into baking dish.
Sift combined brown sugar and remaining cocoa evenly over the top of the pudding mix. Gently pour the water over the pudding, using a spoon to break the flow. Transfer to oven and bake for approximately 50 minutes.
Serve hot from the oven and dust with icing sugar if desired, enjoy!
Loooovley dessert, though my dish was a little small and it bubbled over somewhat... very tasty though. All I would call into question is "serves 6" sorry but that was 2 very large portions for me :D - 01 Oct 2011
This is a very easy pudding, when putting all the water in i didn't think it was going to work but it was a lovely thick sauce. A little bit to sweet for me though but all the family loved it. - 22 Nov 2010
My mother used to make this when I was a child. I was always alarmed at the amount of water poured on top... This is why a large dish is needed! I used muscavado sugar for the sauce and it made it alot less sweet and more rich - 03 Nov 2012