Chocolate Self-Saucing Pudding Recipe

I live in a city where it doesn't rain much.  When it does rain, people look up and think 'what is this wet stuff falling from the sky?' and then immediately forget how to drive.  Perth has had an unusual amount of rain this year in the sense that we've almost met average monthly averages.  As it is still wet and cold here, there is still room on the dinner menu for a comforting, wintery dessert. This is another gem from the family archive, which came to us via a neighbour after my mother had a car accident.  Mum was on her way to pick me up from primary school, and another car drove through a stop sign and into the side of her car.  Fortunately, no broken bones but she was badly bruised and shaken.  Our neighbour came over that evening with four servings of chocolate self-saucing pudding with whipped cream.  It was such a thoughtful gesture.  I took the bowls back the next day and copied down the recipe, and here it is in my 11 year old hand-writing (complete with spelling mistakes):

The measurements in the original recipe are in imperial, so I have converted them to metric, and made a few other tweaks.

Chocolate Self-Saucing Pudding

60g unsalted butter
1/2 cup caster sugar
1 egg
1 tsp vanilla extract
1 cup self raising flour
2 level dessertspoons of cocoa powder
1/2 cup milk

Sauce
1/2 cup caster sugar mixed with 2 level dessertspoons of sifted cocoa powder
1 and 1/2 cups of hot water

Pre-heat oven to 180 degrees celsius.  Cream the butter and sugar well, then add the unbeaten egg and vanilla extract and beat until well combined.  Sift the flour and cocoa powder together and add this to the mixture alternatively with the milk.  Mix until smooth.  Pour the mixture into a greased ovenproof dish, and sprinkle over the sugar-cocoa mixture.  Don't worry about whether there are any lumps of caster sugar as these will dissolve when the hot water is added.

Gently pour over the hot water.

 Bake in the oven for 35-40 minutes.

This is great on a cold winter's night served with whipped cream, but is even better eaten cold the next day. Take my word for it, there's nothing tastier than a bit of congealed chocolate sauce.

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