Preheat the oven to 180°C (350°F). Butter an ovenproof dish, approximately 10cm (4in) deep and 20 x 23cm (8 x 9in) wide.

Cream the butter and sugar until pale and fluffy. Beat in the eggs, adding one spoon of the flour with each egg.

Fold in the remaining flour and cocoa, sifted together. If the mixture seems too stiff, fold in a little milk until it reaches a spreadable consistency.

Gently heat the water, brown sugar, and cocoa in a saucepan until the sugar is dissolved and the mixture resembles a thin sauce.

Pour the sauce over the pudding mixture in the dish.

Bake for 45-60 minutes, until the top is crisp and brown.

Serve warm. The pudding will have risen through the sauce, combining a rich, dark, moist base with a crisp top. For total indulgence, serve with extra pouring cream.

Enjoy this delightful treat that's sure to impress!