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baked chocolate sponge pudding with chocolate custard poured over the sponge in a blue and white bowl with another bowl sitting behind it also with chocolate sponge and custard in
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Old Fashioned Baked Chocolate Sponge Pudding

Old School Baked Chocolate Sponge Pudding was a popular, easy pudding in the U.K back in the day. Super chocolatey and deeply delicious, especially when served with a generous pool of chocolate custard.
Course Dessert
Cuisine English
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 9
Calories 594kcal
Author Apply To Face Blog

Equipment

  • 1 8 inch baking tray
  • Digital Scales
  • Spatula
  • Large Mixing Bowl for sponge
  • Wooden spoon
  • Measuring Jug
  • electric mixer
  • tsp measures
  • medium saucepan
  • reusable liner or baking paper
  • Mixing Bowl for custard
  • knife for slicing
  • wide bladed knife or dessert spoon

Ingredients

Chocolate Sponge

  • 50 grams cocoa
  • 225 grams self raising flour plain flour & 2tsp baking powder
  • 225 grams caster sugar
  • 225 grams butter baking margarine
  • 4 large eggs
  • milk to loosen mixture if too stiff

Chocolate Custard

  • 4 large egg yolks
  • 50 grams sugar
  • 3 tbsp cocoa rounded
  • 300 mls milk semi skimmed
  • 300 mls double cream

Instructions

Chocolate Sponge Pudding

  • Preheat oven to 180C/160C Fan/375F/Gas mark 4
  • Line a 8" by 8" square baking tin with baking paper or reusable liner
  • Put 4 large eggs, 50 grams of cocoa, 225 grams of sugar, flour & butter or baking spread into a large mixing bowl.
  • Mix for a few minutes with an electric mixer until the mixture pales in colour.
  • Use a spatula to scrape the mixture from the sides and bottom of the bowl and then mix again.
  • The mixture should be of a soft dropping consistency so if you were to scoop a dollop up and try to drop it without force off the spoon it should do so easily. If it doesnt then add a splash of milk and mix again. Repeat if required.
  • Dollop it all out into that lined baking tin enjoying all that fabulous ASMR. Lush.
  • Smooth it evenly in the tin with the back of a large spoon.
  • Then bake it baby for about 40 minutes or until the top is springy to the careful touch and a cocktail stick comes out without any mixture stuck to it.
  • During this time if you are serving the pud straight away then make your custard whilst it goes about it's baking business
  • Allow to cool for 5 minutes before slicing into the squares that we remember so well.
  • I use a ruler and knife when cutting my squares because I have the visual perception of a toddler and cannot cope with even a whiff of unevenness as a hostess.

Chocolate Custard

  • Place 4 egg yolks, 3 rounded tbsp cocoa powder, 50 grams sugar and 1 and ½ tsp cornflour in a large mixing bowl and mix into a rich chocolatey paste.
  • Pour 300mls of milk & 300mls of cream in a saucepan and bring to a simmer over a gentle heat until it just starts to think about paying attention and getting about it's business of bubbling.
  • Pour the heated milk & cream back into the mixing bowl onto the chocolatey mixture and carefully whisk until blended. Remember the mixture will be very hot so be careful it doesn't splash.
  • Carefully pour this chocolatey mixture back into the sauce pan and heat gently while continuously stirring until the custard thickens enough to coat the back of a spoon. Don't be tempted to leave it, you need to watch it and keep stirring, boring I knows.
  • If you’ve got any lumps, you shouldn't have I promise you my friends, pour the custard through a sieve before serving hot.
  • Pour over your downright super cute and fabulous chocolate sponge squares and dive in. You're welcome.

Notes

  • add milk or white chocolate chips or frozen raspberries for a switch up
  • make ahead and reheat in the microwave in ten second bursts
  • allow to cool in the tin for ten mins before turning out onto a wire rack until completely cold and top with chocolate icing for a delicious chocolate tray bake
  • Freeze baked squares or the cake in it's entirety for up to 3 months double wrapped in foil or in stout tupperware/plastic containers. Defrost at room temperature still wrapped.
  • You can use single cream instead of double cream for the custard but it will be a thinner consistency.

Nutrition

Calories: 594kcal | Carbohydrates: 56g | Protein: 11g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 260mg | Sodium: 220mg | Potassium: 264mg | Fiber: 3g | Sugar: 33g | Vitamin A: 1403IU | Vitamin C: 0.2mg | Calcium: 106mg | Iron: 2mg