5 oz

Self-Raising Flour

1 tbsp

Vanilla Essence

³⁄₄ oz

Cocoa or Instant Coffee

1 pinch

Salt

1

Egg

4 oz

Caster Sugar

topping

4 oz

Soft Brown Sugar (Dark Brown if poss)

2 tbsp

Cocoa or Instant Coffee

1 oz

Butter

1 Coffee Cup

Hot Water

Grease a 1¹⁄₂ pint oval pie dish.

Cream the caster sugar and margarine with a wooden spoon - the resulting mixture should be a dropping consistency, so you might need to add a tablespoon milk. Change the wooden spoon to a metal one and sieve in the flour and cocoa or coffee (don't worry if the mixture seems too dry). If liked, add vanilla essence. Spoon into greased pie dish.

Prepare the topping by mixing together the brown sugar and cocoa powder (or coffee) and pile on top of the mixture. Pour a coffee cup of hot water over the top. Place in oven at 180C for 40-45 minutes. Before serving, place a small sprinkling of caster sugar on the top.

No custard is needed with this pudding, but vanilla ice cream goes well with it!