- ¾ cup self raising flour (3oz/85g)
- 2 tbsp cocoa
- 1½ tspn instant coffee
- pinch of salt
- 4oz butter/marg (115g)
- ⅔ cup caster sugar (4oz/115g)
- 2 eggs (slightly beaten)
- 1 tspn vanilla essence
- 1-2 tbsp milk
Cream the butter and sugar and gradually add eggs and vanilla along with a little of the dry mixture.
Fold in the rest of the dry mixture and milk and stir until it is at a fairly soft consistancy.
Pour into an oven dish.
- ⅔ cup brown sugar (firmly packed)
- 1 tbsp cocoa
- 1 cup hot water
Pour onto the sponge mix over the back of a spoon (so as not to create a hole in the middle of the sponge mixture).
Bake for 40 minutes at 190°C.