Its so nice!!!?!
Answers: Please can somebody give me a recipie for homemade chocolate sponge pudding?i used to have it at school years ago but the ones u buy in the shop just never taste as good.
CHOCOLATE SPONGE PUDDING
7 ounces sugar
7 ounces butter
7 ounces 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
3 3/4 ounces cooking chocolate, broken up
Preheat the oven to 350 degrees F (180 degrees C / gas 4). 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 to 20 minutes.
For the chocolate sauce:
3 3/4 ounces cooking chocolate
3 3/4 ounces confectioners' sugar
3 3/4 ounces butter
4 tablespoons milk
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.
nfd?
Ingredients
55g/2oz unsalted butter, softened
55g/2oz caster sugar
55g/2oz self-raising flour
1 tbsp cocoa powder
1 egg
For the chocolate sauce
2 tbsp double cream
2 tbsp soft brown sugar
2 tbsp unsalted butter
1 tbsp cocoa
Method
1. Cream the butter and sugar together in a food processor. Add the flour and cocoa powder and pulse to combine. Add the egg and pulse again.
2. Grease a small oven-proof glass bowl with butter and pour the sponge mixture in.
3. Microwave for 4-5 minutes on high or until cooked and springy to the touch.
4. To make the chocolate sauce, heat the cream, sugar, butter and cocoa together in a pan, stirring occasionally. Simmer gently for a few minutes.
5. Turn the pudding out onto a serving plate and pour the chocolate sauce over to serve.
CHOCOLATE SPONGE PUDDING
55g/2oz unsalted butter, softened
55g/2oz caster sugar
55g/2oz self-raising flour
1 tbsp cocoa powder
1 egg
For the chocolate sauce
2 tbsp double cream
2 tbsp soft brown sugar
2 tbsp unsalted butter
1 tbsp cocoa
Method
1. Cream the butter and sugar together in a food processor. Add the flour and cocoa powder and pulse to combine. Add the egg and pulse again.
2. Grease a small oven-proof glass bowl with butter and pour the sponge mixture in.
3. Microwave for 4-5 minutes on high or until cooked and springy to the touch.
4. To make the chocolate sauce, heat the cream, sugar, butter and cocoa together in a pan, stirring occasionally. Simmer gently for a few minutes.
5. Turn the pudding out onto a serving plate and pour the chocolate sauce over to serve.
The name has changed to something like "no flour chocolate cake". My sister makes it, but she's at work just now. I'll try to edit later with her recipe...or you can google for a bunch of them. Hers includes 1/2 cup Creme de Cocoa (sp?).
GOOGLE IT
CHOCOLATE SPONGE PUDDING
1/2 c. sifted plain flour
1 tsp. baking powder
1 tsp. salt
1 tbsp. melted shortening
1/2 c. packed brown sugar
3/4 c. boiling water
1/3 c. granulated sugar
1/4 c. milk
1 tbsp. cocoa
1/2 tsp. vanilla
2 tbsp. cocoa
Sift together baking powder, flour, sugar, and salt and 1 tablespoon cocoa. Add milk, shortening, and vanilla; mix until smooth. Turn into greased pan. Mix together brown sugar and 2 tablespoons of cocoa. Sprinkle over batter. Add boiling water. Bake at 350 degrees for 30 minutes.
melting chocolate puddings
150g self-raising flour
4 tbsp cocoa powder
50g ground almonds
100g dark chocolate , roughly chopped
200g caster sugar
175ml milk
50g butter , melted
1 egg
SAUCE150g dark muscovado sugar
3 tbsp cocoa powder
To make the chocolate sponge pudding, heat the oven to 180C/fan 160C/gas 4. Mix the flour, cocoa powder, ground almonds, chocolate and sugar together. Then stir the milk, butter and egg together and mix into the dry ingredients. Spoon into 6 individual ramekins or ovenproof dishes.
To make the sauce, mix the sugar and cocoa powder and gradually stir in 300ml boiling water. Spoon this over the sponge mixture.
Bake the puddings for 20 minutes. Lower the oven temperature to 170C/fan 150C/gas 3 and cook for a further 10 minutes until the sponge feels firm to the touch - the sauce will be lurking underneath. Serve straight from the oven with cream.
1 cup flour, 1 cup sugar, 4 eggs, 1/2 cup of coco power mix
and bake for 30 minutes.