Preheat oven to 170˚C.
Grease a 1.5-2 l baking dish with a little bit of olive oil.
Mix flour, baking powder, castor sugar, cocoa powder, salt, and cinnamon in a bowl.
In a separate bowl or jug, whisk together the olive oil and milk, then whisk in the egg and vanilla.
Pour the egg mixture into the flour mixture.
Mix until combined - it will be a thick batter.
Pour into baking dish - if it needs a little help spread it out so it covers the base of the dish evenly.
For the topping, whisk brown sugar and cocoa in a bowl and evenly sprinkle onto the pudding. If you are using the cinnamon sticks, stick them into the batter now.
Carefully pour the hot water over the back of a dessert spoon all over the top of the pudding.
Transfer to oven and bake for 30 minutes, or until the top of the cake springs back when poked lightly.
Remove from oven, rest for just a few minutes (no more!), then serve immediately.
Best served with thick cream or ice-cream.
Ingredients
Directions
Preheat oven to 170˚C.
Grease a 1.5-2 l baking dish with a little bit of olive oil.
Mix flour, baking powder, castor sugar, cocoa powder, salt, and cinnamon in a bowl.
In a separate bowl or jug, whisk together the olive oil and milk, then whisk in the egg and vanilla.
Pour the egg mixture into the flour mixture.
Mix until combined - it will be a thick batter.
Pour into baking dish - if it needs a little help spread it out so it covers the base of the dish evenly.
For the topping, whisk brown sugar and cocoa in a bowl and evenly sprinkle onto the pudding. If you are using the cinnamon sticks, stick them into the batter now.
Carefully pour the hot water over the back of a dessert spoon all over the top of the pudding.
Transfer to oven and bake for 30 minutes, or until the top of the cake springs back when poked lightly.
Remove from oven, rest for just a few minutes (no more!), then serve immediately.
Best served with thick cream or ice-cream.
