Chocolate and mint self-saucing pudding

Method

• 1
  Preheat oven to 180°C. Brush a 1.5L (6-cup) capacity ovenproof dish with melted butter to grease. Combine the flour, bicarbonate of soda, peppermint crisp, half the cocoa powder and half the sugar in a large bowl.
• 2
  Whisk the melted butter, milk and egg in a jug until combined. Add to the flour mixture and stir to combine. Spoon into the prepared dish. Use the back of the spoon to smooth the surface.
• 3
  Sprinkle the remaining cocoa powder and sugar over the pudding mixture. Gradually pour the boiling water over the back of a large spoon onto the pudding mixture.
• 4
  Bake for 30-40 minutes or until a cake-like top forms and a skewer inserted halfway into the centre comes out clean. Spoon into serving bowls and top with cream.