Ingredients – use as much Homebrand products as possible (serves 6): 2 cups self-raising flour, 4 tablespoons cocoa powder, 1 cup sugar, 160g butter, melted, cooled, 1 cup milk, 2 egg, lightly beaten, ice cream to serve
Sauce: 1 cup sugar, 4 tablespoons cocoa powder, sifted, 2 cups boiling water
Method: Preheat oven to 180°C. Grease an 16-cup capacity ovenproof baking dish. Sift flour and cocoa into a large bowl. Stir in sugar. Combine butter, milk and egg in a jug. Slowly add to flour mixture, whisking until well combined and smooth. Spoon into baking dish. Smooth top. Make sauce: Sprinkle combined sugar and cocoa over pudding. Slowly pour boiling water over the back of a large metal spoon to cover pudding. Place dish onto a baking tray. Bake for 35 to 40 minutes or until pudding bounces back when pressed gently in centre. Serve hot with vanilla ice-cream. Hint: Pouring the boiling water over a spoon prevents the water from disturbing the sugar mixture too much.