Matthew Evans was once Sydney's top restaurant critic. He's since moved to Tasmania, turned his hand to farming and hosted the TV series, The Gourmet Farmer. From his book 'The Real Food Companion' (published by Murdoch Books) and courtesy of our friends at Eatlove, we introduce this delicious self-saucing chocolate pud. 

This desert uses brave quantities of cocoa and comes with the suggestion that a singular teaspoon of instant coffee heightens the magic. Whether you're looking for a crowd pleaser at your next dinner party or a mid-week indulgence whilst you can still hide under cable knits - we think this recipe is worth a try.

Ingredients

135g (4¾ oz) self-raising flour
3 tablespoons cocoa powder
100g (3 ½ oz) caster (superfine) sugar
125 ml (4 fl oz/½ cup) full-cream (whole) milk
1 egg
60g (2¼ oz) butter
120g (4¼ oz) dark brown sugar
500ml (17 fl oz/2 cups) boiling water

Preparation

Preheat the oven to 180ºC (350ºF/Gas 4). Lightly grease a 1.5 litre (52 fl oz/6 cup) capacity casserole dish.

Mix the flour, cocoa and sugar in a bowl, then pour in the milk and egg and stir until it turns into a nicely even, wickedly dark batter. Fold in the butter and pour into the base of the dish. Sprinkle the brown sugar over the top, dust with the extra cocoa, then tip the boiling water over the top.

Bake in the centre of the oven for about 35 minutes (the sides should be bubbling). Cool just a little, before serving with cream or ice cream.

See more at eatlove.com.au where you can follow your favourite chefs, share their recipes and order their books.