- 140g (4½oz) self-raising flour
- 125g (4oz) unrefined caster sugar
- 40g (1¼oz) cocoa
- 125 (4fl oz) milk
- 1 egg, lightly beaten
- 60g (2oz) unsalted butter, melted
- ½tsp vanilla essence
- 100g (3½oz) brown sugar
- Icing sugar, to serve
- Heat the oven to 180°C (gas mark 4). Grease four 250ml ramekins or pudding bowls.
- In a mixing bowl, sift together the flour, caster sugar, half the cocoa and a pinch of salt. Make a well in the centre.
- In a separate bowl, combine the milk, beaten eggs, melted butter and vanilla. Pour the wet mixture into the well in the dry mixture and mix until smooth.
- Spoon the mixture into the prepared dishes and place on an oven tray. Combine the brown sugar and remaining cocoa and sprinkle evenly over the top of each pudding. Bring one cup of water to the boil and carefully pour enough boiling water over the back of a spoon to fill each dish three quarters full.
- Bake the puddings for 20-25 minutes or until they have risen and are firm to the touch. Dust with icing sugar and serve.
The mixture can also be baked in heatproof ceramic cups, or it also works well in a large soufflé dish. Bake for about 40 minutes, or until firm.