This easy pudding has long been a family favourite. Everyone loves the rich sauce that forms under the sponge during cooking.
It is a great comfort food and I made it when a friend came for dinner after she was freaked out by recent earthquakes in New Zealand. As I made it I reduced the measures of sugar and increased the cocoa to take into account our changed tastes over time.
You can adjust the amount of cocoa you use to suit your own tastes. You can reduce the amount of sugar in the base mixture even further if you prefer.
1 cup flour
2-3 tablespoons cocoa
2 teaspoons baking powder
¼ cup sugar
½ cup milk
1 teaspoon vanilla essence
2 tablespoons cooking oil
½ cup brown sugar
2 tablespoons cocoa
1½ cups boiling water
- Heat the oven to 180°c
- Sift flour, cocoa and baking powder into a mixing bowl
- Add sugar
- Stir in milk, vanilla essence and oil and mix.
- Grease the bottom of a 20×20 cm or 23×18 cm baking dish with a little cooking oil
- Spread the mixture into the greased dish
- Sprinkle the 2nd measure of sugar and cocoa over the base mixture
- Gently pour the boiling water over the topping
- Bake for approximately 40 minutes in the oven
During baking the dough rises to the top and the sauce forms at the bottom.
To serve, use a spoon to cut into the cooked mixture and turn on to a serving plate then spoon the sauce over each serving.