This is a great chocolate, self-saucing pudding if you don't have any eggs, or if you have an egg allergy.  I have cooked it many times for family and friends, and every time the comments are that it is delicious.
For the first time ever, I cooked it in my little 8" CO at our recent camping trip - and it worked beautifully! I followed Carolyn's tip of not too much heat on the bottom and plenty on the top, then cooked it for the recommended time according to the recipe. It could not have worked out better!

A couple of tips - I often swap the caster sugar in the batter for brown sugar - it gives a richer flavour. And don't be afraid to add more cocoa or extra water to the sauce - it means you have more to go around!

BATTER:
3/4 cup SR flour
1/3 cup cocoa
45g butter or margarine
1/3 cup caster sugar
5 tblspns milk
1 tsp vailla essence

SAUCE:
1/3 cup brown sugar
2 tblspns cocoa
1 1/4 cups boiling water

Sift flour and cocoa into a bowl. Cut butter or margarine into small pieces and mix into the sifted ingredients with caster sugar. Stir in milk and vanilla essence (although I left this out when we went camping and it didn't seem to lack anything!). Turn mixture into a greased, ovenproof dish and spread evenly to level the surface. The mixture will be quite thick.

Mix brown sugar, coacoa and water together until smooth, then carefully pour over pudding mixture.

Bake in a moderate overn (180 Celcius) for 35 minutes. It will look as if it is floating when it is done and the sponge is not soft in the middle when you press it with a finger.

Serve with custard or ice-cream (or both!)

Enjoy!