Simple though it is, this chocolate coconut self-saucing pudding is my favourite dessert on the face of this earth, probably because it comes from that most prolific of chefs: Mum. Though these days, it seems I'm expected to make it for myself – I'm not quite sure why, maybe it's because I turned 46 on my last birthday, but that's no excuse for a mother to slack off…
2 ounces/60 grams unsalted butter
Three quarters cup of sugar
1 teaspoon quality vanilla extract
(125ml) self-raising flour
Half cup (125ml) plain flour
1 cup (250ml) desiccated coconut
Three quarters cup of milk
Three quarters cup of brown sugar (I prefer rich dark), firmly packed
1 tablespoon (20ml) butter
1 tablespoon (20ml) the best quality cocoa you can lay your hot little hands on
One and three quarter cups of boiling water
Using an electric mixer, cream butter and sugar until fluffy, beat in egg and vanilla.
Combine coconut with sifted flours and salt, fold into creamed mixture alternately with milk. Spoon into greased 1.5 or 2 litre ovenproof dish (round or small diameter is better: I used a 20 x 15cm rectangular). Pour sauce over. Bake in moderate conventional oven 45-50 minutes or fan forced around 30 minutes - until a skewer inserted in the centre comes out clean.
Sauce: Combine brown sugar, butter and sifted cocoa in a bowl, pour boiling water over, stir to dissolve.
Honestly, one of the best things you'll ever have in your mouth.