Chocolate Pudding to die for (otherwise known as a Chocolate Cobbler)

This is unbelievably easy to make and so scrumptious you will think you are in Paradise.  It is not a pretty dessert but if you love chocolate pudding you won't care - I promise 

The recipe is all in cup sizes but I have found that as long as you use the same size cup for everything it doesn't matter what sort of cup you have.  When I first started making it I didn't have any measuring cups so I used ordinary ones, now I don't bother with measuring cups, if I just want to make a small one I use espresso cups or for more people I use large mugs.  I only make an espresso sized one if I am making a gluten free version just for my son - otherwise it is a big one - the bigger the better - slurp.

Don't be too worried about the making process of this, it all sorts itself out in the oven.

Preheat the oven to 190 or reg 5 and put the kettle on to boil 

Ingredients

• 1 cup of Self Raising Flour
• ½ cup of sugar
• 1 tablespoon of melted butter (don't panic I usually just pile  a good tbsp of solid butter into a cup and then melt in the microwave)
• 1 teaspoon vanilla essence
• ½ cup of milk

Topping

• 2 tablespoons of cocoa powder
• ½ cup of sugar
• 1½ cups of hot water

• Mix the flour and sugar together and put into a greased ovenproof dish
• put the butter (or spread) into the cup and melt in the microwave then add to half a cup of milk and add the tsp of vanilla essence.
• Pour onto the flour & sugar and mix well until it is all combined.
• Using a dry cup of the same size as the first one measure the sugar into a basin then add the cocoa powder (if you should accidentally add more cocoa powder than required don't worry it will just add to the deliciousness of the dish) put them into a medium sized basin so that you can mix them together well. then sprinkle it on top of the pudding mix but do not stir it into the pudding just let it sit there.
• Mix some of the water you boiled in the kettle with some cold water so that it is hot but not boiling, measure it in the cup as the cocoa and sugar  and pour over the top of the sugar and cocoa, again you can be more liberal with the water if you wish - it will make extra chocolate fudge sauce.  Again - do not stir or mix - just leave it alone and let it do its own magic.

• Put the whole thing into the oven for approx 1 hour.  When done there will be a vanilla sponge swimming in a thick, gooey chocolate sauce - sorry I'm slurping again.  

We always serve this with Tip Top but you could use ice-cream or possibly pouring cream or just eat it straight from the dish - but not if you have company, it tends to put people off.