Inroduction
About this Recipe
Chocolate sponge and chcolate custard was a typical school dinner pudding when I was at school. And it was one of my favourites. It wasn´t quite as rich as on the picture, but yummy none the less. I was a bad eater and anything sweet and chocolatey would take my mind of having to eat things I didn´t like.
Ingredients
Sponge
- 250g unsalted butter at room temperature
- 250g baking or caster sugar
- 4 eggs size m already beaten
- 200g self-raising flour
- 2 tsp baking powder
- 50g Cocoa powder (good quality)
- 3 tbsp milk
Custard
- 600 ml Milk
- 150 ml double cream
- 6 medium egg yolks
- 75g caster sugar
- 5 tbsp cocoa powder (not drinking chocolate)
- 1 tbsp cornflour
- 1 tsp vanilla extract
- 50g milk chocolate chopped
You can make this into a proper dessert by adding some fruit, maybe orange segments and some lucious vanilla ice cream.
Comfort Puddings
What was your favourite dessert as a child?
- Spotted dick 25%
- Jam Roly Poly 22%
- Rice Pudding 10%
- Apple Crumble 28%
- Treacle sponge 10%
Step by Step Instructions
Step 1
Preheat the oven to 180°C (160°C fan) Grease and line a 23 x 30 baking tin with baking paper.
Step 2
Beat the butter and the sugar until light and fluffy. Add the eggs one by one having cracked them into a seperate bowl beforehand. Keep beating all the time. When everything has come together, sift in the flour, baking powder, cocoa and a pinch of salt to enhance the sweet flavour. Then whisk in the milk until everything is combined.
Step 3
Pour into a prepared tin and spread out with a knife to make the surface level. Bake for about forty minutes or until a skewer comes out clean. Leave to cool a little in the tin.
Step 4
Heat the milk and cream for the custard on a medium heat until just slightly bubbling around the edges.
Step 5
Beat the egg yolks and the sugar in a large bowl, add the cocoa and cornflour. Whisk in the milk and cream gently. Then return the complete mixutre to the pan. Cook over a gentle heat and keep stirring until he mixture starts to thicken. Then add the vanilla and the chocolate and continue stirring and cooking until you have a thick smooth mixture. Cut the sponge into portions and drizzle them with the custard.
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