60g unsalted butter
1/2 cup (125ml) milk pre-treated with Biohawk product of choice
1 tsp vanilla extract
3/4 cup (165g) caster sugar
1 cup (150g) self-raising flour, sifted
¼ teaspoon BakeAid OR ½ teaspoon DigestEasy
2 tbs cocoa, sifted, plus extra to dust
3/4 firmly packed cup (185g) brown sugar
Thickened cream, treated with Biohawk product of choice, to serve
Preheat the oven to 180˚C. Grease a 1.5L (6-cup) capacity ovenproof
Melt the butter with the milk in a small saucepan over low heat. Cool slightly. Stir the Biohawk product of choice into the milk. Add the vanilla, caster sugar, flour and 1 tbs cocoa, stirring to combine. Spread mixture evenly into the prepared baking dish.
Combine the brown sugar and remaining 1 tbs cocoa in a bowl with 2 cups (500ml) boiling water. Stir until sugar has dissolved, then carefully pour over the pudding batter. Bake for 35-40 minutes until the top is firm.
Stand for 5 minutes to cool slightly.
Dust the warm pudding with cocoa and serve immediately topped with cream.