Chocolate Sauce Sponge
This is so easy that the package mixes for these kinds of puddings really don't save you much work.
- Start heating oven to 175 C / 350 F / Gas Mark 4.
- Start some water boiling in the kettle so that it is ready for you.
- Mix together the egg, milk, butter and vanilla in a bowl.
- Sift into another bowl the flour, sugar, 2 tbsp of the cocoa and a dash of salt. Mix together, then make a well in the middle, and pour in all the milk mixture, then whisk the milk into the flour a bit at a time until you have an even, thick batter. You don't have to be really delicate with this; it shouldn't take you more than half a minute.
- Mix remaining cocoa with the brown sugar in a separate bowl or cup until there are no sugar lumps left, and set aside.
- Spoon the pudding batter into a baking dish that will hold 2 1/2 pints (5 cups / 1.5 litres), and level it out with the back of a spoon. Sprinkle the brown sugar and cocoa mix over top of the pudding.
- Carefully pour 1 1/4 cups (10 oz / 300 ml) of boiling water onto the pudding. You want the pudding dish to end up about 3/4 full of pudding and water. (Don't go any higher or it will all bubble out on you.) Use a bit more or less water as needed depending upon your dish.
- Bake for around 45 minutes, until firm and risen. Remove from oven, dust with the icing sugar through a sieve, and serve.
Instead of the flour, salt and baking powder, you may use 1 1/4 cup (5 oz / 150g) of self-rising flour. Optional: a tablespoon of something nice like Kahlua, Bailey's Irish Cream, brandy, or whatever you think might be nice in the way of booze and flavouring.
Tried this recipe?Let us know how it was!