• 125 g (4½ oz) self-raising flour
• 2 tbsp cocoa
• pinch of salt
• 100 g (3½ oz) soft butter
• 100 g (3½ oz) caster sugar
• 4 eggs, lightly beaten
• ½ tsp vanilla extract
• 3 tbsp milk

Sauce

• 1 cup boiling water
• 100 g (3½ oz) soft brown sugar
• 2 tbsp cocoa

Heat oven to 180°C (350°F). Sift together flour, cocoa and salt.

Cream butter and sugar until pale. Beat in eggs, one at a time, and then vanilla. Fold in flour and milk alternately, mixing well. Spoon into a buttered ovenproof 18 cm (7 in) baking dish.

Pour boiling water over cocoa and brown sugar in a heatproof bowl, and stir until dissolved. Pour the sauce over the pudding, and bake for 40 to 50 minutes, until the top has formed a crust, the centre is cooked, and bottom is runny. Serve with pouring custard, cream, or ice cream.