For the sauce METHOD

120ml boiling water, or a mixture of boiling water

and coffee Double cream, or whipped

cream, to serve

hLavishly butter an ovenproof baking dish of about 500ml capacity – I use a shallow dish about

20cm square. Melt the butter, chocolate and half the cocoa powder together

in a medium jug or bowl in the microwave and allow to cool slightly. Whisk in the

sugar, milk, egg yolk and vanilla, then the flour and a pinch of salt. Transfer to the prepared dish.

Mix the topping ingredients in a small bowl

with a fork, and sprinkle evenly over the pudding.

Finally, pour the boiling water gently over the top.

Bake this unpromising mixture at 160C/140C fan/ Gas 3 for about 35 minutes, until the pudding is firm in

places, and gently bubbling. Leave for five minutes, dust lightly with

cocoa powder, if liked, then serve with cream.