Step 1
Preheat oven to 180°C. Brush a 1.5L (6-cup) capacity ovenproof dish with melted butter to lightly grease.
Step 2
Combine the flour, sugar and cocoa powder in a medium bowl. Make a well in the centre. Combine the milk, butter and egg in a large jug. Gradually pour the egg mixture into the flour mixture and stir until well combined. Pour into the prepared dish and use the back of a spoon to smooth the surface.
Step 3
To make the chocolate sauce, sift the sugar and cocoa powder into a bowl. Sprinkle over the pudding mixture in the dish. Gently pour the boiling water over the cocoa mixture.
Step 4
Bake in oven for 40-45 minutes or until a cake-like top forms and a skewer inserted halfway into the centre comes out clean. Set aside for 5 minutes to cool slightly. Serve with thickened cream, if desired.

Smash three ripe Hass avocados with a potato masher, fork, or molcajéte (a Mexican mortar and pestle) until very coarsely mashed. It’s okay if there are still some hunks of avocado—it will continue to break down as you mix in the other the ingredients. Stir in 1 finely grated garlic clove, at least 1 finely chopped serrano pepper (with seeds if you want some extra heat), a quarter of a white onion, finely chopped, and 1 to 2 tablespoons of freshly squeezed lime juice. Season very liberally with about a teaspoon of kosher salt.

I'd shag the arse off you

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