Chocolate Pudding Cake in a Jar

1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) sugar
1/4 cup (60 mL) cocoa
2 tsp. (10 mL) baking powder
1/4 tsp. (1 mL) salt
1/2 cup (125 mL) milk
1/4 cup (60 mL) canola oil or melted butter
1 tsp. (5 mL) vanilla
Topping:
1/2 cup (125 mL) packed brown sugar
1/4 cup (60 mL) cocoa

Preheat the oven to 350°F. Spray 6 jars or ramekins with nonstick spray.
In a medium bowl, stir together the flour, sugar, cocoa, baking powder and salt. Add the milk, oil and vanilla and stir until smooth. Divide the batter between the jars or ramekins, spreading it into the bottom.
To make the topping, stir together the sugar and cocoa and sprinkle it over the batter, dividing it between the jars. Pour about 3 Tbsp. of boiling water over each (I find this easiest by pouring boiling water from a kettle into a 1/4 cup measure, filling it about 3/4 full, then pouring it overtop of each cake), but don’t stir them! Place the pudding cakes on a baking sheet and bake for 30-35 minutes, until they appear done and the sauce is bubbly. Serve warm, preferably with vanilla ice cream or whipped cream. Serves 6.