This is a recipe from my mother's old recipe book. We often had it growing up.

This pudding can be mixed in the bowl it is to be cooked in.

Ingredients

• 1 cup Flour
• 2 teaspoons Baking Powder
• 1 tablespoon Cocoa
• ½ cup Sugar
• 2 oz Butter
• ½ cup cold Milk
• 1 teaspoon Vanilla essence
• 2 teaspoons Cocoa
• ½ cup Brown Sugar (can substitute white sugar)
• 2 cups Boiling Water

Method

1. Mix flour, baking powder, first measure of cocoa (1 tablespoon), and sugar.
2. Melt butter. Add milk and vanilla. Add to dry ingredients.
3. Mix second measure of cocoa and brown sugar. Sprinkle on top.
4. Carefully pour boiling water over.
5. Bake in a moderate oven for 35 minutes, or until cooked.

Good with ice cream. I like this served with cold milk.
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Ingredients

• 250g Dark Chocolate
• 150g Butter
• 2 teaspoons Instant Coffee
• 1 Tablespoon Hot Water
• 140g Ground Almonds
• 5 Eggs, separated
• ¾cup Caster Sugar

Method
Melt together chocolate, butter, coffee, water, ½ cup sugar. Add almonds. Cool. Beat in yolks.
Whip egg whites and add ¼ cup sugar. Fold into chocolate. Bake 180°C for 35-40 minutes or until cooked.

Ingredients

• 5 Eggs
• 250g Sugar
• 250g Ground Almonds or Ground Hazelnuts
• 250g Grated Chocolate, dark

Method
Beat eggs and sugar until very very creamy (very pale yellow).
Hand mix in nuts and chocolate.
Place in greased springform tin and bake 180°C for 45 minutes or until cooked (skewer will come out slightly damp as this is a moist cake with a crusty top).

Cake

• 2¼ cups flour
• 1½ cups granulated sugar
• 1½ teaspoons baking soda
• ¼ teaspoon salt
• 1 cup butter, softened
• 1 cup sour cream
• 4 large eggs
• 125g ounces sweet baking chocolate, melted
• ½ cup milk
• ¾ teaspoon vanilla extract

Grease and flour two 20cm baking pans.
Combine cake ingredients and beat at low speed until blended. Increase mixer to high and beat 2 minutes longer. Spoon batter into prepared pans. Bake in a preheated 180°C oven for about 35 minutes.
Remove to racks to cool completely.

Topping

• ¾ cup evaporated milk
• ½ cup brown sugar, firmly packed
• ½ cup butter
• 1⅓ cups coconut
• 1 cup chopped pecans

In a saucepan over medium heat, bring evaporated milk, brown sugar, and butter to a full boil; remove from heat. Stir in coconut and pecans. Set aside to cool to room temperature.

Assembly

Cover one cake layer with half the topping. Top with remaining cake layer and cover with remaining topping.