Good, better, best
+ Good – Recipe
++ Better – Double choc: for a little luxury, switch some of the milk chocolate cubes to white or dark and mix extra choc chunks into your hot custard.
+++ Best – Posh plating: separate the mixture into small individual pudding basins, cook for less time and serve with a light Chantilly cream.
Chocolate Sponge Pudding
Desserts
Food
American
British
A chocolate lovers delight this sponge dessert is the perfect end to any meal
4 Servings
Ingredients
• 75g butter, softened
• 72g caster sugar
• 2 medium eggs
• 140g self-raising flour
• 20g Cadbury Bournville Cocoa
• 4 tbsp milk
• 60g Cadbury Dairy Milk, roughly chopped
Method
- Grease a 900ml ovenproof dish and heat the oven to 180°C.
- To make the pudding, cream the fat and sugar until pale and fluffy. Add the eggs one at a time and beat well.
- Fold in the flour and cocoa powder together with a little milk to create a dropping consistency. Stir in the chocolate pieces.
- Spoon into the dish and bake for 35-40 minutes until risen and firm to touch or once a skewer inserted into the centre comes out clean.
- Serve warm with hot chocolate sauce or custard.
