A recipe from my youth, Mum would make a double batch to feed the six of us during winter. It is cakey, chocolatey and, as long as you have an oven and electric beater, not too difficult.

Pudding ingredients: 50g of butter, softened

1/2 cup of sugar

1 teaspoon of vanilla essence

1 egg

1 teaspoon of baking powder

1 cup of flour

1/3 cup of cocoa

1/2 cup of milk

Sauce ingredients: 1/2 cup of sugar

2 tablespoons of cocoa

1 and 1/2 cup of boiling water

Method: cream the butter, sugar and vanilla essence

Add egg and combine.

Sift in the dry ingredients and add milk. Beat until smooth and the mixture has the appearance of a thick cake batter.

Smooth the top of the pudding batter, now its time for the sauce.

Sprinkle the cocoa and sugar over the top of the pudding batter, then carefully pour the boiling water over the top of it without impacting the pudding batter underneath. My top tip is to use a spoon to pour the water on.

Place into an oven preheated to 180 degrees Celsius or 360 degrees fahrenheit for 40 minutes. When you want to test it make sure that you only poke halfway down otherwise you will get the sauce on your skewer and it will look like it’s not cooked.

Serve, I recommend whipped cream or vanilla ice cream on the side. Yum!