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Preheat the oven to 160°C. Grease an 1.5L (6-cup) capacity ovenproof baking dish.
Sift the flour, ½ cup (110g) sugar and ¼ cup (25g) cocoa into a bowl and stir to combine. Make a well in the centre. In a separate bowl, whisk melted butter, milk, vanilla extract and egg. Gradually pour into the well, then fold to combine.
Spread mixture evenly into prepared dish. Combine remaining ½ cup (110g) sugar and ¼ cup (25g) cocoa and sprinkle over the top of the pudding. Carefully pour 1 cup (250ml) boiling water over the top of the pudding.
Bake for 30-35 minutes until the top is firm. Stand for 10 minutes to cool slightly.
Dust the warm pudding with extra cocoa and serve immediately with vanilla ice cream.