Chocolate Pudding...Mmmmm

Made this simply because 1. i was bored 2. was looking through some recipe books 3. this looked simple to make and i had all the ingredients... it really was very fast and simple with no aid of an electric mixer. The only thing i'm not sure about is if i had filled it too much that it had rised to that high or is that normal for self-saucing puddings? i always thought it should come out flat...or am i wrong? maybe i keep imagining my pudding with a scoop of ice-cream or dallop of whip cream on top, so now with those kind of tops i guess you just have to eat it like that...anyway that's just my thought. Here's the recipe for anyone who's interested.

Chocolate Self-Saucing Pudding
(adapted from those periplus mini cookbooks, fast meals edition)

1 cup self-raising flour
1/2 cup castor sugar
1/4 cup cocoa powder
1/2 cup milk
2 tbsp melted butter

Chocolate Sauce
100g brown sugar
1/4 cup cocoa powder
1 cup hot water

yields 4 individual puddings

Preheat oven to 180 degrees C.

Mix together flour, sugar and cocoa. Stir in the milk and melted butter until combined. Divide the mixture evenly into greased pudding bowls.

To make chocolate sauce, place all brown sugar and cocoa into a jug and then stir in the hot water and mix till all ingredients has dissolved. Pour carefully onto the chocolate mixture in the bowls and careful not to overfill.

Place pudding bowls onto a baking tray and bake for 35 minutes or until cooked.

Dust with icing sugar before serving or if you like, cream or ice-cream. This is best eaten hot.

Seeeedaaaapppppnyeeeeeeeee................ :)