Sudden desire for a pudding one night lead to the exhuming of an old favourite. The sort of thing we learn to make when we first go flatting, really, ‘cos it’s so easy & the ingredients are always in the pantry. And just the thing on which to use up the left-over whipped cream in the fridge! I think you could make it more interesting than this recipe by adding, I don’t know, dried cranberries or chopped glacé cherries to the mix. And sometimes I double the amount of cocoa in the mix (not the sauce), to give it a stronger, darker appeal. Anyway, it goes down a treat.
So, sift 1 cup self-raising flour & 2 tspn cocoa into a bowl. Add ¾ cup sugar. Melt 2 tbspn of butter and stir in, then add ½ cup of milk. Pour into a pie dish.
For the sauce combine ½ cup brown sugar & 2 tspn cocoa. Sprinkle this on top of the mix and then gently pour over 1 ¼ cups boiling water. Put in a moderate oven and bake for around 45 minutes.