Chocolate self-saucing puddings

1 Preheat oven to 180ºC. Grease 8 small (½ cup capacity) ramekins. Into a medium bowl, sift flour and half of the cocoa. Add ¼ cup of the brown sugar and stir until combined. In a jug whisk milk, egg and spread. Add to flour mixture and stir until well combined. Divide batter among prepared ramekins. Spread evenly and smooth tops with the back of a wet spoon (this helps puddings cook evenly).

2 In a medium bowl combine the remaining cocoa and sugar. Slowly whisk in boiling water until a smooth mixture forms. Gently pour over puddings evenly across the ramekins (as it cooks, the topping sinks to the bottom of the dish, forming the sauce).

3 Bake for 30-35 minutes or until the top forms into a cake and a skewer inserted into the centre of pudding portion (top half) comes out clean. Stand for 5 minutes to allow sauce in base of pudding to thicken. Dust with icing sugar.