1 1/3 cups self-raising flour
1/3 cup cocoa powder
¾ cup caster sugar
¾ cup milk
1 egg, lightly beaten
100g unsalted butter, melted, cooled
180g block Milky Bar white chocolate, finely chopped
Chocolate ice-cream, to serve
¼ cup cocoa powder
¾ cup firmly packed brown sugar
Grease an ovenproof dish (10-cup capacity).
Sift combined flour and cocoa into a large bowl. Stir in sugar. Add milk, egg and butter. Stir until smooth. Spoon mixture into prepared dish. Smooth over top.
To make topping, sift cocoa into a medium bowl. Stir in sugar. Sprinkle over pudding mixture. Slowly pour 2 ½ cups boiling water over the back of a large metal spoon (to avoid dents in the pudding) to cover cocoa mixture.
Cook in a moderate oven (180C) for about 35 minutes, or until a spongy cake forms on top and the sauce is runny underneath. Remove from oven. Sprinkle white chocolate over top. Stand for 5 minutes.
Serve warm with ice-cream.