INGREDIENTS
- Chocolate Sponge:
- 180g butter or margarine, softened
- 180g golden caster sugar
- 3 large eggs, beaten
- 180g self-raising flour
- 3 tablespoons cocoa powder
- Chocolate Custard:
- 600mls whole milk
- 3 tablespoons custard powder
- 1 1/2 tablespoons cocoa powder
- 2 tablespoons sugar
INSTRUCTIONS
- Chocolate Sponge: Pre-heat oven to 180C/160C Fan/375F/Gas mark 4 and grease and line a square ( 9″ x 9″) 23cm x 23cm baking tin with baking paper.
- Put the margarine or butter, sugar, eggs, SR flour amd cocoa into a mixing bowl and beat with a hand hand electric mixer for 2 to 3 minutes, until all of the ingredients are amalgamated and the mixture is light and fluffy.
- Pour or spoon the sponge mixture into the prepared baking tin and bake for 25 to 30 minutes until the sponge cake springs back when touched in the middle, and is well risen.
- Remove from the oven and allow to cool for 5 minutes. Cut into squares to serve whilst still warm, with chocolate custard.
- Chocolate Custard: Put the custard powder, cocoa powder and the sugar into a mixing bowl and add a little of the milk to make a thick paste.
- Heat the remaining milk in a saucepan until it is hot but not boiling.
- Pour the hot milk over the custard powder mixture and stir well until dissolved.
- Pour all of the mixture back into the saucepan and bring to boil stirring all the time so it doesn’t “catch” on the bottom of the pan.
- Once the mixture has thickened, remove from the heat, pour into a jug and serve with the chocolate sponge.
