This is indeed a real chocolate dream! The melting in the mouth chocolate sponge pudding will sit on your spoon while thick chocolate sauce oozes out before you tuck it into your mouth; sponge and choc sauce all in one gulp! And then, you will sigh in utter satisfaction that your chocolate fudge dream has come true!
No wonder this pudding was greatly favoured by the British Royalty! This supremely delicious pudding recipe is actually about a few simple ingredients put together in an ingenious way to produce a glorious dessert fit for the affluent aristocracy during the reign of Queen Victoria. I was lucky to have grabbed an ancient cookbook that belonged to the Victorian era with a collection of priceless recipes from an old book shop in the Oxford University area where nostalgic old-fashioned book shops are lined up the whole length of the street. This recipe was directly extracted from that journal.
Delicious in every mouthful, you can go for a second helping without a trace of guilt, for it has no heavy cream or a great amount of fat. It’s incredible that the sticky chocolate sauce in this pudding is purely made with hot water but tastes heavenly!
So, let’s try making this yummy treat today and gobble it down like the Royalty!
Ingredients needed :
|Plain flour||90 g (2/3 cup)|
|Sugar||115 g (1 cup)|
|Butter/Margarine spread||115 g (1 cup)|
|Cocoa powder||1 1/2 tbsp heaps|
|Baking powder||1/2 tsp|
|For the chocolate sauce|
|Cocoa powder||1 1/2 tbsp|
|Sugar||115 g (1cup)|
|Hot water||300 ml|
- Set the Oven to 180 C
- You can steam this pudding in a steamer or in the steaming tray in the rice cooker. Both ways, it comes out simply gorgeous!
Make the batter
- Cream butter and sugar together with an electric hand mixer for 3-4 mins or whisk thoroughly
- Add eggs one at a time, beating after each addition
- Combine flour, salt, cocoa powder, and sieve on to the batter
- Add milk and mix thoroughly until all come together as a creamy batter
- Spoon into a wide Pyrex/ovenproof dish
Make the chocolate sauce
- Combine sugar and cocoa powder in a jug
- Add hot water gradually, mixing continuously until it will appear to be a thin chocolate brown liquid
- Now pour the sauce over the batter very slowly, letting it run across
- Cover with a foil, leaving an edge open for steam to escape
- Bake for 30 – 40 mins
- Take the dish out of the oven and let it cool completely
- Cover and place in the fridge
- Cut dainty squares and serve chilled with chocolate sauce poured on
- Yummy !!