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 chocolate cake

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?

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  • Rice Pudding 10% 10%
  • Apple Crumble 28% 28%
  • Treacle sponge 10% 10%
Pudding cake

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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