I was invited out to dinner on Saturday, and when I asked what I should bring along, it was suggested a dessert might be nice. So I made a chocolate self-saucing sponge and took along some custard and cream. I have not done one of these for years, but they still work. I had some self-raising soft cake flour in the pantry, and I thought it would be ideal.
It was.
This makes a big pudding. You could easily halve the recipe. But it is really nice cold. Like cake.
Dark Chocolate Self-Saucing Sponge Pudding
Ingredients:
The pudding
- 1/2 cup brown sugar
- 1 and a half cups self-raising flour (‘soft’ cake flour if available)
- 2 Tblsp dark cocoa
- 2 Tblsp melted butter or margarine
- 1 Tbsp vanilla essence
- 200 ml milk
- 2 eggs
The Sauce
- 1/2 cup brown sugar
- 2 Tblsp dark cocoa
- 300 ml boiling water
Dusting:
1 Tblsp icing sugar
Method
- Preheat the oven to 170 C
- Butter a 2 litre oven-proof bowl
- Beat all the pudding ingredients to a creamy batter and pour into the bowl
- Mix the sugar and cocoa for the sauce and sprinkle it over the top of the batter
- Pour the boiling water on top
- Place in the oven and bake for 50 minutes. The sponge will rise and the float on the sauce.
- Before serving put a tablespoon of icing sugar in a tea strainer and tap it over the sponge to give it a white dusting
Kummerspeck. 