Ingredients

• 85g/3oz self-raising flour
• 30g/1oz cocoa powder
• pinch salt
• 115g/4oz light muscovado sugar
• 115g/4oz unsalted butter
• softened
• 1 tsp vanilla essence
• 2 free-range eggs
• lightly beaten
• 2-3 tbsp milk
• 85g/3oz light muscovado sugar
• 30g/1oz cocoa powder
• 225ml/8fl oz milk

Directions

• Preheat the oven to 180C/160C Fan/Gas 4. Butter a 1-litre (2-pint) ovenproof dish.
• To make the sponge
• sift the flour into a bowl with the cocoa powder and salt.
• In a separate bowl
• cream together the sugar and butter until light and fluffy.
• Beat in the vanilla essence and the eggs then fold this mixture in the flour mixture.
• Mix in just enough milk to give a soft dropping consistency.
• Spoon into the buttered ovenproof dish.
• For the sauce
• mix the sugar and the cocoa powder together and gradually beat in the milk.
• Pour evenly over the uncooked cake mixture.
• Place in the oven and bake for about 40-60 minutes until firm and spongy to touch.
• Serve hot
• warm or cold
• with or without cream.