Self-saucing choc pudding
Heat oven to 180°C. Grease an ovenproof dish. Place on oven tray. Beat 60g softened butter and ½ cup caster sugar until c creamy. Add 1 egg, beat well. B Beat in 1 tsp vanilla extract.
Combine 1 cup self-raising flour with 2 tbsp Dutch cocoa, sift and fold into creamed mixture with ½ cup milk. Spoon into dish. In a bowl, combine ½ cup brown sugar and ¼ cup cocoa. Sprinkle evenly over batter.
Slowly pour 1 ½ cups justboiled water over chocolate mixture. Bake 35-40 mins until a skewer inserted into centre comes out clean. Serve with cream and berries.