Self - Saucing Chocolate Pudding

Ingredients
1 cup (150) self-raising flour
2 teaspoons cocoa
1/4 cup (65g) butter
1/2 cup (125) caster sugar*
1 egg, beaten
1/2 cup (60g) chopped walnuts (optional)
1/2 cup (125mL) milk

Sauce
1/2 cup (90g) brown sugar
1 tablespoon (10g) cocoa
1 1/4 cups (315mL) boiling water

Directions
Set oven at 175° C. Brush or spray ovenproof dish with oil.
Sift flour and cocoa.
Cream butter and caster sugar until light and creamy.
Add egg and walnuts, mixing well.
Stir in flour mixture and milk alternately. Pour into ovenproof dish

To make sauce
Combine brown sugar and cocoa. Sprinkle on top of mixture in dish ad pour boiling water gently over all this. (Warning - as soon as you put the boiling water on it starts to cook, so if you don't want to put it in the oven straight away leave this step off until you are ready.)
Bake at 175°C for 40-45 minutes.
May be dusted with icing sugar mixture and served with custard sauce or ice-cream

My family always makes a double batch for 14 of us plus visitors and there are always leftovers... if that gives you an idea of how much to make. :D Enjoy!

*we use normal sugar and it works fine!

This is from Cookery the Australian Way (7th edition) by Shirley Cameron and Suzanne Russell