Gooey chocolate pudding

SERVES 6 PREPARATION: 10 MIN COOKING: 40 MIN

310ml (1¼c) castor sugar 250ml (1c) flour

80ml (¹⁄₃c) cocoa

10ml (2t) baking powder pinch of salt

125ml (½c) milk

80ml (¹⁄₃c) butter, melted 10ml (2t) vanilla essence 200g dark chocolate, finely

chopped

125ml (½c) brown sugar 250ml (1c) hot water

15ml (1T) instant coffee ice cream to serve

Preheat the oven to 180°C and grease a baking pan.

1 In a medium bowl, mix together 200ml (¾c) of the castor sugar, the flour, 45ml (3T) of the cocoa, the baking powder and salt.

2 Whisk in the milk, melted butter and vanilla essence, and beat until the mixture is smooth. 3 Spoon the batter into the prepared pan and sprinkle over the chopped chocolate.

4 Combine the remaining castor sugar, cocoa and brown sugar in another bowl. Sprinkle this mixture over the batter.

5 Mix the hot water with the coffee and carefully pour the mixture over the batter. Do not stir.

6 Bake for 40 minutes. Serve warm with ice cream.