Triple Chocolate Sponge Pudding

Equipment

• 6 individual 175ml or 6 fluid oz pudding moulds
• a roasting tin or deep dish they will stand in
• kitchen foil

Oven Temperatures

pre-heated oven, 180C 350F GM4

Ingredients

• 125g or 4½oz butter, softened
• 150g or 5½oz soft brown sugar
• 3 eggs, beaten
• pinch of salt
• 25g or 1oz cocoa powder
• 125g or 4½oz self-raising flour
• 200g or 3¾oz chocolate, chopped finely. I use a mixture of plain, milk and white chocolate.

Instructions

1. Lightly grease pudding moulds.
2. Lightly grease the shiny sides of 6 squares of foil to fit the top of the moulds.
3. Cream together the butter and sugar until pale and fluffy.
4. Beat in the eggs a little at a time. Beat well after each addition.
5. Sieve the salt, cocoa powder and flour into the creamed mixture and fold through the mixture.
6. Stir in the chopped chocolate.
7. Divide the mixture between the prepared pudding moulds.
8. Cover the tops of the moulds with the foil, grease side down. Press around the edges to seal.
9. Place the moulds in a roasting tin and pour in boiling water to come halfway up the sides of the moulds.
10. Bake in a pre-heated oven 180C 350F GM4 for 50 minutes or until a skewer inserted into the centre comes out clean.
11. To serve, run a knife around the edge of each pudding and turn out on to serving plates.
12. Serve with double cream.

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This page was last updated by Mad Hatter on 12th May 2001.