When I left home at the tender age of 17 and moved in with a pig farmer (long story…) this was one of the recipes I made a lot in my new home…I had forgotten about it until recently, it is seriously easy to make.
175g/6 oz self-raising flour
150g/5 ¼ oz soft brown sugar
50g/1 ¾ oz cocoa powder
150ml/5 fl oz milk (any kind)
2 teaspoons vanilla essence
50g/1 ¾ oz butter, melted (or vegan margarine)
50g/1 ¾ oz soft brown sugar
500ml/1-pint hot water
Mix the flour and sugar with half the cocoa. Beat in the milk, essence and melted butter and then pour into a buttered 1.4 litre (2 ½ pint) ovenproof dish. Mix the remaining cocoa with the smaller amount of sugar and sprinkle over the top.
Recipe from:Practically pagan COOKING by Rachel Patterson