Chocolate Sponge Pudding Recipes

SPEEDY CHOCOLATE SPONGE PUDDINGS

Steps:

• Grease individual pudding basins or microwave-suitable teacups. Place 110g (4oz) butter and 110g (4oz) caster sugar in a mixing bowl, sift in flour, baking powder and cocoa, then add egg, vanilla and 2 tablespoons water. With an electric hand-held mixer, mix ingredients together until smooth. Divide mixture between pudding basins or cups, loosely cover with cling film and microwave on high for 4 - 5 minutes, until well risen and springy to touch. To make the sauce: Put chocolate in a small bowl with the 2 teaspoons sugar, remaining butter and milk. Place over a saucepan of gently simmering water and stir until smooth. Run a palette knife around each pudding then turn out onto individual plates and coat with sauce. Serve with ice cream, if you like.

CHOCOLATE SPONGE PUDDINGS

Steps:

• Preheat the oven to 325 degrees F. Spray the insides of the ramekins with cooking spray. Distribute 1 tablespoon sugar among the 4 ramekins to coat.
• In a medium bowl, beat the egg yolks and remaining 1/3 cup sugar with a handheld mixer until the yolks are pale yellow and the sugar dissolves. In a small bowl, combine the cocoa, flour, and salt. In another small bowl, combine the vanilla and milk. Add half the cocoa mixture to the eggs followed by half the milk mixture, beat until smooth, and then add the remaining cocoa and milk mixtures.
• In a small, clean bowl with clean beaters, whip the egg whites until stiff. Using a rubber spatula, gently fold the egg whites into the chocolate mixture until incorporated. Be careful to not mix the air out of the egg whites. Divide among the ramekins. Place the ramekins in baking pan and carefully fill the pan with hot water until it reaches halfway up the sides of the ramekins. Bake until the cakes have risen and the centers spring back at a gentle touch, 15 to 17 minutes. Meanwhile, in a small bowl, mix together the sour cream and brown sugar and set aside.
• When the puddings are done, remove from the water and serve with a dollop of sweetened sour cream and a sprinkle of orange zest. Serve warm.

CHOCOLATE SPONGE PUDDING

Steps:

• Thoroughly grease the inside of two x 2 pint pudding basins. Put half of the syrup into the base of each pudding basin and put to one side. In a mixer, beat the butter and sugar with the cocoa powder. Beat in half the eggs, then half the flour. When the mixture is well combined, add the rest of the eggs and flour. The mixture should just reach a dropping consistency, but if it's too thick, add a little milk. Share the mixture between the pudding basins until each is three quarters full. Use the back of a spoon to smooth the top. Cover loosely with plastic wrap, leaving space for the wrap to inflate as the mixture rises. Place in the microwave and cook on full power for 5 minutes. Insert a skewer into the middle of the pudding - if it comes out clean then the pudding is ready. Allow to cool in the basin for 5 minutes, then turn out on to a plate. Cut into wedges and serve.

HEAVENLY CHOCOLATE PUDDING

Steps:

• Butter the inside of a 1.2 litre pudding bowl and line the base with a disc of buttered greaseproof paper.
• Melt the butter, syrup and sugar in a saucepan. Remove from the heat and stir in the milk and egg. Add the cocoa to the flour, then tip this mixture into the pan with the cinnamon and soda.
• Pour the mixture into the pudding bowl, cover tightly with foil and steam for 11⁄4 hours. Just before the end, heat the sauce ingredients until melted, stirring all the time.
• Turn the pudding out (run a knife around the inside of the bowl if necessary) and discard the paper disc. Pour the sauce over the top and serve immediately.

NIGELLA LAWSON'S CHOCOLATE SPONGE PUDDING FOR CHRISTMAS PUDDING

Steps:

• Use a 1½-quart Pyrex mixing bowl.
• Butter your heat-proof Pyrex mixing bowl. Make sure you have adequate boiling water in a pan (or a conventional steamer) on the stovetop to steam the sponge.
• Put the flour and cocoa powder into a processor and blitz to get rid of any lumps.
• Add all the remaining sponge ingredients to the processor and blitz, for longer this time, to mix. Take the lid off, scrape it down, then put the lid back on for 3 more long pulses. Scrape the chocolate batter into the prepared bowl, smooth it down (the batter will come only halfway up the bowl) and wrap the bowl, first, in parchment paper, then in a layer of aluminum foil, followed by a layer of plastic wrap and a second layer of foil, so no water could possibly get inches Stem in the boiling water in the pan or steamer for 1½ hours (by which time the sponge will have risen to about 1½ inches below the lip). To cook it for longer will do no harm.
• To make the sauce, which can easily be done before you eat, and reheated just before you serve the pudding, put all the sauce ingredients into a saucepan and place over a gentle heat to melt, stirring every now and again and then whisking, off the heat, at the very end, to combine smoothly.
• When the sponge is ready, remove it carefully from the pan or steamer without burning yourself, then unwrap from its foil and plastic wrap casing. Put a plate, or a stand, with a slight lip, on top, flip both upside down, so plate and sponge are the right way up, and wiggle off the bowl.
• Pour some hot sauce over the sponge, so that it just covers the top and falls in glossy, licking drips down the side, and pour the rest of the sauce into a jug or bowl to be served with a spoon.
• Make Ahead Tips:
• Measure all the sponge ingredients the day before, ready to whiz together.
• Make the chocolate sauce up to 1 week ahead, then cool and chill until needed, reheating gently on the stovetop or in the microwave.
• Freeze Ahead Tip:
• Make and freeze the chocolate sauce for up to 3 months, and reheat as above.

STEAMED CHOCOLATE SPONGE PUDDING

Steps:

• Heat oven to 325 degrees. Butter a 5-cup pudding bowl, and set aside.
• Combine 5 tablespoons sugar with salt, flour, and cocoa in a large bowl. Set aside.
• Combine chocolate and butter in a heat-proof bowl, and melt over simmering water.
• In a small saucepan, bring milk just to a simmer. Immediately add to chocolate mixture. Beat egg yolks. Stir a little chocolate mixture into yolks; add yolks to mixture. Add vanilla; stir until well combined. Stir into flour mixture.
• Beat whites with remaining 3 tablespoons sugar until stiff, and fold into batter. Pour into pudding bowl, and place on a rack in a deep roasting pan. Pour boiling water into pan halfway up the sides of the bowl. Bake until pudding is set, 40 to 45 minutes. Add boiling water to pan as necessary to maintain water level.
• Let cool slightly in the bowl, and invert onto a plate. Garnish with hazelnuts.

BASIC SPONGE PUDDING

Steps:

• Heat oven Gas 4/355F degrees.
• Well butter 2 1/2 to 3 inch deep pie dish.
• Cream together the butter or margarine and sugar.
• Add eggs one at a time with a little flour until smooth.
• Add remaining flour, baking powder (if used) and salt, beating well.
• Add the milk, and beat again.
• Pour mixture into dish and smooth the top.
• Bake for 40 to 50 minutes until well risen and brown.
• Variations to the Basic Sponge: Sultana Sponge; Put 2 oz sultanas in the bottom and around the sides of a well buttered dish, pour on the mixture.
• Apricot Sponge: Add 3 soaked apricots chopped small, to the mixture, put 3 or 4 apricot halves in the bottom of the dish, pour on the sponge mixture.
• Jam Sponge: Put 3 or 4 tblsp of any kind of jam in the bottom of the dish, pout on the sponge mixture.
• Syrup Sponge: Put 1 tblsp of golden syrup in the bottom of the dish, pour on mixture.
• Chocolate Sponge; Substitute 1 tblsp cocoa for 1 oz.
• flour, sieving it with the flour.
• Ginger Sponge; Add 1 tspn ground ginger to the flour and use 4 oz golden syrup instead of sugar, melted in warmed milk.
• Black Cap Pudding:Put a tblspn cleaned currants in the bottom of the dish, pour on the mixture.

RETRO CHOCOLATE SPONGE PUDDING WITH CHOCOLATE CUSTARD

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 20 x 20cm cake tin with baking parchment. Beat the butter, sugar and a pinch of salt together in a large bowl using an electric whisk for 5 mins until light and fluffy. Add the eggs, one at a time, beating between each addition until incorporated and the mixture is a mousse-like consistency.
• Sieve the flour, baking powder and cocoa over the wet ingredients, then tip in the milk and fold everything together with a spatula until there are no floury streaks remaining.
• Scrape the mixture into the prepared tin and level the surface with the spatula. Bake for 40 mins, then check the sponge is cooked by inserting a skewer into the centre. If it comes out with any sticky cake mixture attached, return the sponge to the oven for another 5-10 mins and check again. Leave to cool slightly in the tin. To freeze, leave to cool completely, then wrap well and freeze for up to two months. Defrost at room temperature, then reheat as stated in the tip below.
• Meanwhile, make the custard. Heat the cream and milk in a heavy-based saucepan over a medium heat - don't let it boil. Combine the cornflour, sugar and cocoa in a large bowl, then whisk in the eggs and yolks, one at a time, until you have a smooth paste. When the cream mixture is hot and steaming, pour a splash into the cocoa paste to loosen it, then tip this back into the cream mixture. Reduce the heat to medium-low and cook, stirring continuously until the custard is thick enough to coat the back of a spoon - you should be able to draw a line through the custard on the back of the spoon using your fingertip. Remove from the heat and sieve the custard into a jug to remove any lumps. Cover the surface with a circle of baking parchment to prevent a skin forming. Cut the warm sponge into squares and serve with the custard for pouring over.