PREP + COOK TIME 55 MINUTES SERVES 6
125ml (½ cup) milk
½ teaspoon vanilla extract
165g (¾ cup) caster sugar
150g (1 cup) self-raising flour
1 tablespoon cocoa powder
165g (¾ cup) light brown sugar
1 tablespoon cocoa powder, extra
500ml (2 cups) boiling water
icing sugar, to dust
1 Preheat oven to 180°C/160°C fan. Grease a 1.5-litre (6-cup) ovenproof dish.
2 Melt butter with milk in a medium saucepan. Remove from heat; stir in extract and caster sugar, then sifted flour and cocoa. Spread the mixture into dish.
3 Sift brown sugar and extra cocoa over mixture; gently pour boiling water over mixture.
4 Bake pudding for 40 minutes or until centre is firm. Stand for 5 minutes. Dust with sifted icing sugar to serve.