Ingredients:
Batter:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 cup sugar
2 tablespoons cocoa powder
pinch salt
2 tablespoons canola oil
1/2 teaspoon vanilla extract
1/2 cup water

Sauce:
3/4 cup soft brown sugar
2 tablespoons cocoa
1 cup warm water

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Grease 6 ramekins or china mugs with non-stick spray and place on a baking sheet.
3. Prepare cake batter: In a medium mixing bowl, whisk together the flour, baking powder, sugar,
   cocoa and salt.
4. In a small bowl, whisk together the oil, vanilla and milk.
5. Add the wet ingredients to the dry ingredients.  Mix until smooth.
6. Divide batter evenly between the greased ramekins.
7. Prepare sauce topping: Whisk the brown sugar and cocoa together and sprinkle approximately 1/4 cup of the mix on top of each pudding.
8. Top each pudding with 3 tablespoons warm water.
9. Bake for 25 - 30 minutes until the cakes are puffed up with sauce bubbling around the edges.
10. Leave to cool for at least 10 minutes before serving.