It's easy and makes a slim cake shaped pudding. Just cut into generous slices and serve with vanilla ice cream.
Use a regular cake tin. Lightly grease it with butter. Preheat the oven to 160C.
Melt 100g butter and 200g soft brown sugar over a low heat. Allow to cool slightly.
Then whisk in 40g cocoa, 1 teaspoon vanilla extract, 2 eggs, 100g plain flour, a pinch of baking powder and a pinch of salt.
Keep whisking away until it is lovely and smooth and what you might call 'dropping consistency'. If it seems a bit too stiff then add a little milk.
Give it a wiggle until it is evenly distributed. Put into the oven - middle shelf. Now, the important thing is to really keep an eye on it.
My pudding was ready after 15 minutes, so use that as a guide. This is a very simple recipe but if you leave it too long you will have a dry chocolate cake with no ooze-factor. Disaster.
It's ready when it looks cooked on top but has a slight wobble in the middle. Take it out of the oven and allow it to stand for 2 minutes.
Turn it out. Cut into generous slices and serve while it's still warm with vanilla ice cream. Your desert should have a chocolate Brownie style top, a cakey bottom and a melting middle.
I promise... there will be no need to head to M&S for those puds any more!