1. Step 1

   Preheat oven to 180°C or 160C fan-forced. Grease an 8-cup capacity ovenproof baking dish. Sift flour and cocoa into a large bowl. Stir in sugar.

2. Step 2

   Combine butter, milk and egg in a jug. Slowly add to flour mixture, whisking until well combined and smooth. Spoon into baking dish. Smooth top.

3. Step 3

   Make sauce: Sprinkle combined sugar and cocoa over pudding.

4. Step 4

   Slowly pour boiling water over the back of a large metal spoon to cover pudding. Place dish onto a baking tray. Bake for 35 to 40 minutes or until pudding bounces back when pressed gently in centre. Serve hot with cream and berries.

Hint: Pouring the boiling water over a spoon prevents the water from disturbing the sugar mixture too much. For an adult twist on this pudding, try reducing milk to 1/3 cup and adding 2 tablespoons of Kahlua to the pudding mixture in step 2.

To reheat leftovers, spoon into a microwave-safe bowl. Cover loosely with plastic wrap. Heat for 2 to 4 minutes on MEDIUM (50%) power.