3/4 cup brown sugar
3 tbsp cocoa
1/2 cup melted butter
1 1/3 cups of flour
3 tsp baking powder
3/4 tsp salt
2/3 cups of milk
1 tsp vanilla

1/2 cup brown sugar
1/2 cup white sugar
4 tbs cocoa powder
2 cups of boiling water

1 can condensed milk
1 tsp (5ml) vanilla extract
2 cups (500ml) cream (ideally with a fat content of around 36%)
2 tsp ground cinnamon
Finely grated rind of a mandarin (optional)


For the hot chocolate pudding, mix the sugar, cocoa, butter, flour, baking powder, salt, milk, and vanilla until smooth and glossy. Grease a medium oven or table dish (with 2 litre capacity) and spoon the pudding into the dish, spread it out evenly. Mix the sugars and cocoa and sprinkle evenly over the surface of the pudding. Pour the water onto the pudding but do it over the back of a spoon so that the water spreads every while you pour. Bake at 160oC for 30 minutes. Serve with a spoonsful of milk tart ice cream.

For the overnight milk tart ice-cream, mix the condensed milk and vanilla and whip the cream until stiff peaks form (but do not let it go too far, as it becomes butter). Fold the cream and cinnamon through the condensed milk. Spoon into a loaf tin or plastic tub with a lid and pop in the freezer to set. Leave the ice-cream for at least 4 hours or overnight.

CHEF’S TIP: Replace 1 cup of the boiling water over the pudding with 1 cup Nederburg Double Barrel Reserve when pouring over the pudding for a delicious red wine spin on the pudding! For a little less sweet option - make the sugar in the pudding only 1/2 a cup and the sugar in the sauce 1/3 cup white sugar and 1/3 cup brown sugar.