Chocolate Self-saucing Pudding

Step 1
Preheat the oven to 170°C (325°F) or 150°C (300°F) fan-forced. Brush a 1.5-litre (52 fl oz/6 cup) capacity ovenproof dish with the extra melted butter to grease. Place the dish on a baking tray lined with baking paper.

Step 2
Sift together the self-raising flour and cocoa powder into a medium bowl. Add the brown sugar and stir to combine evenly.

Step 3
Put the milk, melted butter, and egg in a separate medium bowl and use a fork to whisk until well combined. Add to the flour mixture and use a wooden spoon to mix until smooth and well combined. Pour the batter into the greased dish and use the back of a metal spoon to smooth the surface.

Step 4
To make the chocolate sauce, combine the brown sugar and cocoa powder. Sprinkle evenly over the surface of the batter in the dish. Gradually and carefully pour the boiling water evenly over the sugar and cocoa.

Step 5
Bake in the preheated oven for 30–35 minutes or until a cake-like topping forms over the top of a chocolate sauce. If you insert a skewer halfway down in the centre of the pudding it will come out clean when ready.

Step 6
Remove the pudding from the oven and leave to stand for 5 minutes to settle before sprinkling with icing sugar, if desired. Serve with ice cream or cream.