Chocolate Sponge Pudding

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10 Ingredients

Number of servings

For the chocolate sauce

50grams butter
125grams dark chocolate, broken into pieces
2-3tablespoons double cream

For the pudding

125grams butter
125grams golden caster sugar
3 eggs
75grams plain flour
2tablespoons cocoa powder
25grams ground almonds
2teaspoons baking powder

Nutrition per serving

36% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Melt the butter in the microwave or in a pan, and put to one side. Place the sugar and eggs in a mixing bowl and whisk with an electric hand whisk or mixer until light and creamy. Sift in the flour and cocoa powder, add the almonds, baking powder, and melted butter, and whisk well to get plenty of air into the mixture.

Step 2 of 4

Spoon the mixture into the pudding basin. Cover in cling film and put in the microwave for 5-6 minutes on High. Leave the pudding to cool completely, then double-wrap with cling film, and freeze.

Step 3 of 4

Make the chocolate sauce by melting the butter and chocolate together in a pan. Stir in the double cream to thicken. Leave to cool, then transfer to a sealable container, and freeze.

Step 4 of 4

To serve, defrost the pudding and sauce in the refrigerator overnight. Reheat the pudding in the microwave on High for 5-6 minutes, or until piping hot. Reheat the sauce in 30-second bursts, stirring, until hot, then pour over the pudding, and serve.