Thursday, January 15, 2009

Sticky Chocolate Sponge Pudding


200g sugar
200g butter
200g self-raising flour, sifted
1 rounded teaspoon baking powder
3 large eggs, preferably free-range
3 rounded tablespoons cocoa powder
8 tablespoons warm water
Handful flaked almonds
110g cooking chocolate, broken up

Chocolate sauce:

110g cooking chocolate
110g confectioners' sugar
110g butter
4 tablespoons milk

  • Preheat the oven to 180°C (350°F). Beat the sugar and butter until pale and fluffy. Sieve the flour and baking powder into the butter mixture. Add the eggs and mix it all together. Then mix the cocoa powder with 8 tablespoons of warm water, until smooth.
  • Fold the chocolate paste, almonds, and chocolate pieces into the cake mixture. Pour the mixture into a greased baking tin, spreading it out evenly. Bake for about 18-20 minutes.
  • Meanwhile, melt the chocolate sauce ingredients in a bowl over some lightly simmering water. Stir until blended well. When the pudding is cooked, remove from the oven and pour over the chocolate sauce while still hot.

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