Pre-heat oven to 350F / 180C. Mix the flax seed meal with the water and set aside until it becomes gooey and thick.
Add the flour, baking powder, salt, sugar, and cocoa in a bowl and mix thoroughly with a fork. You can also sift it until the dry ingredients are well blended.
Melt butter in another bowl and add the milk, nuts, and the dry ingredients mixture.
Fold gently until no traces of any ingredient can be seen separately.
Divide the batter into two greased ramekins.
Mix the sugar, coffee, and cocoa for the topping and pour gently over the batter mixture.
Bake for about 20-25 mins until the top becomes all bubbly and turns a very dark brown. This is just the coffee acting up with the batter and looks almost burnt. The bottom will still be a bit wobbly, but should be cooked - that is, no traces of the raw batter should be seen.
Serve chocolate self-saucing pudding with vanilla ice-cream or sweetened whipped cream