This was a rather popular conclusion to the week away with the young people. Be warned it can be kinda rich!! It works well with a little bit of vanilla icecream.
This pudding is rather clever as it knows which bits to put in the sauce at the bottom and which bits to keep as cake.
(for 6 people)
Preheat the oven to 180c or Gas mark 4
In a mixing bowl mix together 5oz self raising flour, 2 tablespoons of cocoa (or you can do 4oz flour and an extra 1oz cocoa!) 7oz caster sugar, a pinch of salt, a teaspoon of vanilla essence, 1 oz melted butter and 5 fluid oz milk (preferably full fat or semi skimmed).
Spoon this mixture into an oven proof dish.
In another bowl, mix together 5oz brown sugar and 4tablespoons of cocoa. (Alternatively you can use a very good drinking chocolate which has a similar cocoa content!). Sprinkle this evenly over the top of the cake mixture in the dish.
You can leave it at this stage for a while.
When you are ready to cook it, pour three quarters of a pint of hot (not boiling) water over the dish and put it straight int he oven for fifty minutes. DO NOT PEEK!
The finished pudding will look like a chocolate cake semi floating in a chocolate puddle.
You can eat it hot or cold... if it lasts that long!