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Preheat oven to 180oC. Lightly grease an ovenproof dish.
Sift flour, caster sugar, brown sugar, cocoa and salt into a large mixing bowl.
Whisk together buttermilk, egg, vanilla and melted butter. Add to dry ingredients and mix until smooth. Transfer
mixture to prepared baking dish and spread evenly.
In a heatproof jug, mix together brown sugar, cocoa, coffee and hot water. Pour mixture into dish over the back of a
Carefully transfer dish to preheated oven and bake for approximately 25 to 30 minutes or until pudding has risen.
Set aside for 10-15 minutes. Sprinkle with Murray River Salt Flakes. Serve warm with a generous spoonful of
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