1 1/2 cup self-raising flour
1/3 cup cocoa powder
1/2 cup brown sugar, firmly packed
75g unsalted butter, melted, cooled
2/3 cup milk
4 x 50g Toblerone bars, chopped
Vanilla ice cream, to serve
1/4 cup cocoa powder
1 cup brown sugar, firmly packed
Sift combined flour and coca into a large bowl. Stir in sugar.
Whisk butter, eggs and milk in a medium jug until combined. Add to flour mixture. Stir until combined. Spoon into a greased, ovenproof dish (10-cup capacity). Spread evenly. Scatter over Toblerone.
To make sauce, sprinkle combined sifted cocoa and sugar evenly over batter. Pour 2 1/4 cups boiling water slowly over the back of a metal spoon (to avoid dents in the pudding) to cover cocoa mixture.
Cook in a moderately slow oven (160c) for about 40 minutes, or until a spongy cake forms on top and sauce is runny underneath. Remove from oven.
Serve hot pudding with ice cream.