Mexican chocolate pudding

Ingredients:

• 1 cup (150g) flour
• 1 tsp (5ml) baking powder
• 4 Tbsp (60ml) cocoa powder
• 2 tsp (10ml) ground cinnamon
• 1 tsp (5ml) chilli flakes + extra for sprinkling
• ½ tsp (3ml) salt
• ½ cup (105g) brown sugar
• ⅓ cup (80g) melted butter + extra for greasing
• ½ cup (125ml) milk
• 1 egg, whisked
• 1 tsp (5ml) vanilla essence

Sauce:

• 2 Tbsp (30ml) cocoa powder
• ¾ cup (160g) brown sugar
• 1¼ cups (310ml) boiling water
• Ice cream, for serving

Method:

1. Preheat oven to 180°C.
2. Grease an ovenproof baking dish.
3. Sift flour, baking powder and cocoa together, then add cinnamon, chilli flakes, salt and sugar.
4. Whisk butter, milk, egg and vanilla essence in a separate bowl.
5. Add to flour mixture and mix until smooth.
6. Pour into baking dish.
7. Mix sauce ingredients and pour over pudding.
8. Bake for 35-40 minutes or until cooked.
9. Serve with ice cream and sprinkle with extra chilli flakes.