Self Saucing Chocolate and Clementine Pudding
220g caster sugar
150g self-raising flour
50g cocoa powder, plus extra to dust
60g unsalted butter, melted
125ml of milk
1 tsp vanilla extract
200ml Boiling water
Preheat the oven to 160°C.
Pour 200g of the sugar into a large mixing bowl.
Then sift the flour and 25g of cocoa into the bowl.
Make a well in the centre.