Self-saucing Chocolate Pudding

OMG!
This recipe is so nice but so unhealthy.
Be warned about the high sugar, cocoa and fat. Diabetes alert!
You can cook it any sort of oven dish as long as it has high side to stop it boiling over.
The pudding will rise and go spongy. The sauce will thicken and be absorbed by the pudding.
I have served it with orange zest and segments to cut through the sweet fatty chocolate.

Self-Saucing Chocolate Pudding.

Equipment:

Oven dish

Large bowl

Sieve

Wooden spoon

Spatula

Measuring cups/spoons

Small knife

Zester

Chopping board

Ingredients: (per pair)

3/4 cup plain flour and 3/4 tsp baking powder

2 Tbsp cocoa

1/4 cup sugar

1/2 cup milk

75g butter (melted)

1/4 tsp vanilla essence

1 orange for garnish

Sauce:

3/4 cup boiling water

1/4 cup sugar

2 tsp cocoa

METHOD:

1. Preheat the oven to 180ºC and lightly grease a 3 cup capacity oven proof dish.
2. In a mixing bowl, sift flour and cocoa and stir in the sugar.
3. Make a well in the dry ingredients. 
4. Pour in the milk, vanilla and butter and mix quickly to form a stiff mixture.
5. Spread the batter into the prepared oven dish.
6. Mix the boiling water, sugar and cocoa together and pour over the back of a spoon, evenly over the batter.
7. Bake in the oven for 25 minutes or until the sponge is cooked. Place a tray under the oven dish to stop spillages.
8. Remove from oven and let cool down for 5 minutes.
9. Zest and peel the orange, slice into segments to use as garnish on the pudding.
10. Cut and serve on a plate with orange zest and segments.