• 60 g butter
  • 190 ml sugar
  • 1 tsp vanilla essence
  • 1 egg
  • 190 ml milk
  • 250 ml flour
  • 1 tblsp baking powder
  • 1/2 tsp salt
  • 2 tblsp cocoa powder
  • 375 ml water
  • 375 ml brown sugar
  • 3 tblsp cocoa powder
  • vanilla ice cream and raspberries


  • Cream the butter and sugar together till light and fluffy. Beat in the eggs and vanilla extract.
  • Sift together the flour,salt, baking powder and cocoa powder. Gradually beat into the creamed butter and sugar, alternating with the milk until all mixed in.
  • Pour the batter into a greased oven dish.
  • Combine all the sauce ingredients in a pot, stir over a low heat until dissolved then bring to the boil.
  • Gently pour the hot sauce over the batter. It will separate and curdle, but this is as it should be.
  • Bake at 200°C for 30 minutes until you have the sponge on top and the sauce underneath. Do not overbake as the sauce will dry up.
  • Serve with vanilla ice cream and raspberries.


This recipe is available in Rozanne Stevens' cookbook, Delish, available in good book shops nationwide