Ian wrote: "I first cooked it, as a young man, in a shearing shed in the high country of mid-Canterbury, in a pot on a pot-belly stove fuelled by waist oil dripping from a ten gallon drum hung from the ceiling."

Doesn't get any Blokier than that. 

Rub the fat lightly into the sifted flour, cocoa and sugar.

Bring the milk to the boil, and then stir in the soda. Pour it at once into the dry ingredients, and mix well.

Put the mixture into a greased bowl and steam for two and a half hours.

Serve with slightly runny custard, ice-cream and whipped cream.