Step 1

Preheat oven to 160 degrees celsius (fan-forced).

Step 2

Grease a large (6 cup capacity) baking dish and set aside.

Step 3

Melt the butter in the microwave and allow to cool slightly.

Step 4

Add the milk, vanilla extract and egg and whisk together.

Step 5

Sift the self-raising flour and cocoa powder over the liquid mixture. Add the caster sugar and whisk together until combined.

Step 6

Pour the mixture into the prepared baking dish.

Step 7

Sprinkle the extra cocoa powder and caster sugar over the pudding mixture.

Step 8

Carefully pour over the boiling water.

Step 9

Bake for 30 minutes or until firm on the top (but liquid underneath - as this is the sauce).

Step 10

Allow to cool slightly, then dust with icing sugar.

Step 11

Serve with vanilla ice-cream or custard.

Step 12

Preheat oven to 160 degrees celsius (fan-forced). Grease a large oven baking dish (6 cup capacity) and set aside.

Step 13

Sift the self-raising flour and cocoa by pressing Turbo 5-10 times. Set aside in a separate bowl.

Step 14

Place butter into the Thermomix bowl and melt on 100 degrees, Speed 1, 2 minutes. Allow to cool slightly.

Step 15

Add the milk, vanilla extract and egg and mix on Speed 4, 20 seconds.

Step 16

Add the sifted self-raisingflour, cocoa powder and caster sugar and mix on Speed 4, 5 seconds. Scrape down the sides of the bowl and mix for a further 10 seconds or until smooth.

Step 17

Pour the mixture into the prepared dish.

Step 18

Sprinkle the extra cocoa powder and caster sugar over the pudding mixture.

Step 19

Carefully pour over the boiling water.

Step 20

Bake for 30 minutes or until firm on the top (but liquid underneath - as this is the sauce).

Step 21

Allow to cool slightly, then dust with icing sugar. Serve with ice-cream.