Mix the first eight ingredients together. Pour into a sprayed 20 cm / 8 inch square baking pan. Mix the brown sugar and 1/4 cup cocoa. Sprinkle over the batter. Pour the hot water over the entire top surface. Bake at 180C/350F for about 45 minutes.

The topping sinks through the cake to form a pudding layer at the bottom. This cake tastes so rich it's hard to believe there's no fat or eggs in it. We prefer it chilled, but it can be served at room temperature, or even warm, if you can't wait. It will keep for several days (but not in my house!), but do not freeze. If you do, the pudding will turn very watery.