Ingredients
Topping
Batter
Method
- Preheat oven to 170°C (standard) / 150°C (fan forced / convection).
- Grease a large baking dish with butter.
Topping
- Whisk brown sugar and cocoa in a bowl. Set aside.
Pudding
- Whisk flour, baking powder, caster sugar, cocoa powder and salt in a bowl.
- In a separate bowl, whisk together the margarine and a2 Milk® full cream, then whisk in the egg and vanilla.
- Pour the egg mixture into the flour mixture. Mix until combined – it will be a thick batter.
- Spread into baking dish. Sprinkle with sugar / cocoa mixture. Shake gently to spread out thinly.
- Carefully pour the hot water over the back of a dessert spoon all over the top of the pudding.
- Transfer to oven and bake for 45 minutes, or until the top of the cake springs back when poked lightly. The top will be a bit crusty, like the top of brownies.
- Remove from oven, stand for just a few minutes, then serve immediately.
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