When I was small we were always told by Louise, our cook, that this was magic pudding because although you mix it all together, it magically separates out so that in the end you have a rich chocolate sauce at the bottom of the dish and a sponge cake at the top.
Preheat the oven to 180°C/350°F/gas mark 4. Grease a 1 litre (1¾ pint) ovenproof dish. In a bowl, cream the butter, sugar and egg yolks together until they are light and fluffy, then stir in the milk. Sift the flour and the cocoa powder together over the creamed mixture and beat it in
