|For sponge base|
|Self raising flour||4 Ounce (125 Gram)|
|Sugar||4 Ounce (125 Gram)|
|Baking powder||1⁄2 Teaspoon|
|Cocoa powder||1 Tablespoon|
|Milk||1⁄4 Pint (150 Milliliter)|
|Vanilla essence||1 Teaspoon|
|For fudge mud sauce|
|Demerara sugar||8 Ounce (250 Gram)|
|Cocoa powder||5 Tablespoon|
|Milk||3⁄4 Pint (450 Milliliter)|
Sift together the dry ingredients for the base.
Melt the butter in a mixture of the milk and vanilla essence and beat into the dry ingredients.
Turn into a deep ovenproof dish or heatproof pudding-bowl.
Mix together the sugar and cocoa powder for the sauce and sprinkle over the base.
Then pour on the milk — but don't do a thing to make it look attractive.
Simply bake it at 180°C/350°F/Gas Mark 4 for 60 minutes, by which time a wonderful sponge will have emerged through that primeval-looking mud mixture you put on top.