Triple Chocolate Sponge Pudding


Oven Temperatures

pre-heated oven, 180C 350F GM4



  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.

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