Ref: 452
Heading: Puddings
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 8
Change no of portions required to :
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Ingredients & Prep
250 g
self-raising flour
250 g
butter salted additional for lining tin
250 ml
whole milk
6 tbsp
cocoa powder
200 g
chocolate cooking milk chopped
200 g
dark chocolate
125 g
golden caster sugar
125 g
soft light brown sugar
3 eggs large
Sauce
300 ml
double cream
300 ml
whole milk
100 g
dark chocolate break into squares
75 g
honey runny
3 tbsp
cocoa powder
3 tbsp
custard or cornflour powder
Method
Step 1
Pre-heat an oven to 150'c, in a saucepan place the milk, dark chocolate, butter & both sugars on a low heat keep stirring until the chocolate & sugars have melted & is a has a smooth consistency, allow to cool to warm.
Step 2
In a bowl add flour & cocoa & mix together, then add eggs & the cooled chocolate mixture, mix altogether then add milk cooking chocolate.
Step 3
Line with butter a 22cm deep square baking tin, then cut with scissors stick greaseproof paper pieces to cover the flat inner surfaces of the tin, pour and smooth out sponge mixture in & bake for 1 hour test after 45 min with a skewer to see if its clean when pulled out (cooked).
Step 4
When sponge cooked make the sauce by adding all the sauce ingredients into a sauce pan on a low heat, keep stirring until it starts to bubble & low simmer for 2 min, if too thick add a little milk. Pour into a jug for serving.
Step 5
Cut sponge into portion sized squares & serve with plenty of chocolate sauce
Suggestion & Tips
Serve with plenty of double cream or vanilla ice cream.