Chocolate self-saucing pudding recipe

I can confidently say that this was my most-baked pudding in my last year of university. On several occasions when I have been at a loss for what to cook for dinner, I have made and eaten a half batch of this pudding and called it a day. When you make this recipe, you may feel like it is all wrong, as pouring boiling water on top of cake batter seems very unnatural. But I promise you, all will work out. The cake will rise to the top and a delicious chocolate sauce will sit underneath.

Serves 4

Ingredients

⅓ cup brown sugar
1 cup all-purpose flour
2 tsp baking powder
pinch of salt
1 egg
¼ cup neutral oil (eg canola oil. You can also use melted butter)
⅓ cup cocoa
½ cup whole milk

Sauce

¾ cup brown sugar
¼ cup cocoa
2 cups boiling water 

1. Preheat the oven to 180°C (350°F) fan-bake. Grease a medium baking dish or tray with a little butter or oil.

2. To make the sponge, in a bowl whisk together the sugar, flour, baking powder, salt, egg, oil, cocoa and milk until a smooth batter is formed. You can also do this in a food processor. Pour and spread the batter into the prepared dish.

3. To make the sauce, in a bowl combine the sugar and cocoa.

4. Sprinkle the mixture over the top of the cake batter. Gently pour over the boiling water.

5. Carefully place in the oven and bake for 35 minutes, until the sponge is cooked through and a chocolatey sauce is formed.

6. Let sit for 5 minutes.

7. Serve with cream or ice cream.

Images and text from Alice in Cakeland by Alice Taylor, photography by Lottie Hedley and Melanie Jenkins (Flash Studios), published by Allen and Unwin NZ, RRP $45.