Malt chocolate self-saucing pudding

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Combine the flour, both sugars, the cocoa powder and a pinch of salt in a large bowl. In a large jug, stir together the melted butter, milk, eggs and 1½ tbsp malt extract. Use a balloon whisk to mix the wet ingredients into the dry until smooth. Pour the mixture into the oven dish and smooth the top.
2. For the sauce, combine the caster sugar with the cocoa powder in a medium bowl, then scatter the mixture evenly over the top of the cake batter. Pour the hot water into a heatproof jug, then add the ½ tbsp liquid barley malt extract and mix. Gently pour the mixture over the back of a spoon onto the top of the cake so the surface is coated evenly. The two toppings will gradually sink to the bottom as the pudding cooks to make the sauce.
3. Bake for 40-45 minutes until the cake is set and springy to the touch. Leave to stand for 5 minutes before serving with scoops of vanilla ice cream.