• 7oz/200g self-raising flour
  • 2oz/60g cocoa powder
  • 4oz/110g light muscovado sugar
  • pinch of salt
  • 6floz/170ml milk
  • 2oz/60g unsalted butter, melted
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract

For the topping:

  • 3oz/85g light muscovado sugar
  • 2oz/60g cocoa powder
  • 18floz/500ml of boiling water


  • STEP 1
    Heat the oven to 180C/350F/gas mark 4. Grease a two-pint souffle dish or other ovenproof bowl. (I found you need a bigger than two-pint souffle dish or the pudding will ooze out over the side while cooking)
  • STEP 2
    Whisk together the flour, cocoa powder, sugar and a fat pinch of salt in a bowl.
  • STEP 3
    Beat the milk, butter, egg and vanilla extract together and mix into the flour and cocoa.
  • STEP 4
    Scrape the mixture into the souffle dish. Prinkle the topping ingredients over the pudding and pour the boiling water over the top.
  • STEP 5
    Bake for 35-40 minutes. Serve while hot.

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