Ingredients:
1 cup (150g) self-raising flour
1 cup (220g) caster sugar
1/2 cup (50g) cocoa powder, plus extra to dust
60g unsalted butter, melted, cooled
1/2 cup (125ml) milk
1 tsp vanilla extract
1 egg
Vanilla ice cream, to serve
METHOD:
Preheat the oven to 160°C. 
Grease a 1.5L (6-cup) capacity ovenproof baking dish.
Sift the flour, ½ cup sugar and ¼ cup cocoa into a bowl and stir to combine. Make a well in the centre. 
In a separate bowl, whisk melted butter, milk, vanilla extract and egg. Gradually pour into the well, then fold to combine.
Spread mixture evenly into prepared dish. Combine remaining ½ cup sugar and ¼ cup cocoa and sprinkle over the top of the pudding. Carefully pour 1 cup boiling water over the top of the pudding.
Bake for 30-35 minutes until the top is firm. Stand for 10 minutes to cool slightly.
Dust the warm pudding with extra cocoa and serve immediately with vanilla ice cream or whipped cream.