Ingredients

Method

• 150 g self-raising flour
• 220 g caster sugar
• 60 g cocoa powder
• 60 g butter, melted
• ½ cup milk
• ½ t vanilla extract
• 1 free-range egg
• 1 cup boiling water
• Woolworths vanilla ice cream, for serving
• ground coffee beans, for sprinkling (optional)

Method

Ingredients

1. Preheat the oven to 160°C and grease a 20 cm ovenproof baking dish. Sift the flour, 110 g caster sugar and 25 g cocoa into a bowl and stir to combine. Set aside the remaining sugar.

2. Make a well in the centre of the dry ingredients. In a separate bowl, whisk the butter, milk, vanilla extract and egg. Gradually pour into the well, then fold to combine.

3. Spread the mixture evenly into the prepared dish. Combine the remaining sugar and cocoa and sprinkle over the top of the pudding.

4. Carefully pour over the boiling water, then bake for 30 minutes, or until the top is firm. Allow to stand for 10 minutes to cool slightly. Serve warm with vanilla ice cream and sprinkle with ground coffee beans if you like.

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Photography: Toby Murphy
Food assistant: Thando Manyoni