Chocolate Self-saucing Pudding

I have become very popular lately because of this recipe. Taken from David Herbert's "Perfect" cookbook, he once again delivers a faultless recipe.

1 cup SR flour
1/3 cup cocoa
salt
1/2 cup caster sugar
1/2 cup milk
1 egg, lightly beaten
60g butter, melted
1/2 teaspoon vanilla essence
1/2 cup lightly packed brown sugar

Preheat oven to 180c

Sift together the flour, half the cocoa, salt. Stir in the caster sugar and make a well in centre.

In separate bowl, combine the egg, milk, melted butter and vanilla. Mix into the dry ingredients until smooth.

Spoon the mixture into four ramekins and place on an oven tray. Combine the brown sugar and remaining cocoa and sprinkle evenly over the top of each pudding. Carefully pour 1 cup of boiling water (using the back of a spoon) over the puddings.

Bake for 20-25 mins or until the puddings have risen and are firm to the touch.

NB. I tried this recipe substituting the milk for butter milk, but I think they are slightly better with the plain milk.