175g self-raising flour
30g almond meal
120g caster sugar
1/3 cup cocoa
1 cup milk
100g melted butter
1 teaspoon vanilla extract
FOR THE TOPPING
180g brown sugar
3 tablespoons cocoa
2 1/2 cups boiling water
1- Pre-heat the oven to 180C and butter a 1.5 litre casserole dish.
2- In a bowl sift and combine flour, almond meal, caster sugar, and cocoa.
3- In a separate jug, combine milk, melted butter, eggs, and vanilla. Mix well.
4- Pour the wet ingredients into the dry ones and mix well to form a smooth, thick batter.
5- Pour the batter into the casserole dish and spread evenly.
6- Make the topping by combining the brown sugar and cocoa to make a sandy mixture.
7- Sprinkle the sandy mixture over the batter, and then delicately pour the boiling water over the batter and topping.
8- Bake for 50 to 55 minutes or until it puffs in the centre and the pudding feels firm to the touch.
9- Serve warm with a dusting of cocoa.
– When mixing the batter do not be too concerned about any lumps as they create delicious pockets of flavour.
– Serve with a big spoon of double cream or Chantilly cream.