Mocha Self Saucing Pudding

Ingredients (serves 6)

• Melted butter, to grease
• 150g (1 cup) self-raising flour
• 2 tbs cocoa powder
• 100g (1/2 cup) caster sugar
• 125ml (1/2 cup) milk
• 1 egg
• 70g butter, melted, cooled
• 80g (1/2 cup, lightly packed) brown sugar
• 2 tbs cocoa powder, extra, sifted
• 375ml (1 1/2 cups) boiling water
• 1 tbs instant coffee granules
• Double cream, to serve

Method

1. Preheat oven to 180°C. Brush a 1.5L (6-cup) capacity ovenproof dish with melted butter. Place on a baking tray lined with baking paper. This makes it easier to clean if the mixture spills over. Sift flour and cocoa into a bowl. Stir in caster sugar.
2. Whisk the milk, egg and butter in a jug until combined. Add to flour mixture. Use a wooden spoon to stir until smooth. Pour into prepared dish. Use the back of a spoon to smooth the surface. This helps the pudding cook evenly.
3. For the sauce, combine the brown sugar and extra cocoa in a bowl. Sprinkle evenly over pudding mixture. Combine boiling water and coffee in a jug. Gradually pour over the back of a spoon onto the pudding. This helps it rise evenly.
4. Bake for 40 minutes or until a cake-like top forms and a skewer inserted halfway into the centre comes out clean. Don't put the skewer all the way through – you won’t be able to tell if it's cooked if you skewer the sauce, too.
5. Set pudding aside for 5 minutes to stand. This allows the sauce below the cake-like surface to thicken and cool slightly before serving. For best results, serve the pudding hot or the cake will soak up some of the sauce.