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Chocolate Self Saucing Pudding

This is my most baked pudding of 2021. On several occasions when I have been at a loss for what to cook for dinner, I have made and eaten half of this pudding and called it a day. When you make this recipe, it will feel wrong, as pouring boiling water on top of cake batter seems unnatural. But I promise you, it will work out. The cake will rise to the top and a delicious chocolate sauce will sit underneath. 

For the sponge:

1/3 cup brown sugar

1 cup flour

1 1/4 tsp baking powder

A pinch of salt

1 egg

1/4 cup flavourless oil (like canola oil – you can also use melted butter)

1/3 cup cocoa 

1/2 cup milk

For the sauce:

3/4 cup brown sugar 

1/4 cup cocoa 

2 cups boiling water 

Ice cream and cream, to serve 

1. Preheat the oven to 180 degrees Celsius. Grease a medium sized baking dish or tray with a little butter or oil. 
2. In a bowl whisk the brown sugar, flour, baking powder, salt, egg, oil, cocoa and milk until a smooth batter is formed.
3. Pour and spread the batter into the baking dish. 
4. Now it is time to make the sauce. In a bowl, combine the brown sugar and cocoa.
5. Sprinkle this sugar and cocoa mixture over the top of the cake batter. 
6. Then pour over the boiling water. 
7. Carefully place in the oven and bake for 35 minutes, until the sponge is cooked through, and a chocolatey sauce is formed. Let sit for 5 minutes. 
8. Serve with cream or ice cream.