Chocolate Self-saucing Pudding

• 60g butter
• 1 cup (125ml) milk
• 1 teaspoon vanilla extract
• 1 cup (165g) CSR raw caster sugar
• 1 cup (150g) WhiteWings self-raising flour
• 1 tablespoon cocoa powder
• 1 cup (165g) firmly packed CSR brown sugar (see tips)
• 1 tablespoon cocoa powder, extra
• 2 cups (500ml) boiling water

1. Preheat oven to 180°C. Grease a 1.5-litre (6-cup) ovenproof dish well. 
2. Melt butter with milk in a medium saucepan. Remove from heat; stir in vanilla and raw sugar, then sifted flour and cocoa. Spread mixture into dish. 
3. Sift brown sugar and the extra cocoa over mixture; gently pour boiling water over mixture (see tips). 
4. Bake pudding for 40 minutes or until the centre is firm. Stand for 5 minutes before serving; dust with a more sifted cocoa. 

Serving Suggestion 

Serve pudding with dollops of double cream or scoops of vanilla ice-cream. 

Tips For a Richer Pudding 

CSR Brown Sugar can be replaced with CSR Dark Brown Sugar. When pouring the boiling water over the pudding, run the water over the back of a large spoon to distribute the water evenly and to stop large holes forming in the pudding.