Chocolate Sponge Puddings Recipes

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SPEEDY CHOCOLATE SPONGE PUDDINGS



Speedy Chocolate Sponge Puddings image

Microwave in just 4 minutes!

Provided by Dairy Diary

Number Of Ingredients 10

Unsalted butter 150g (5oz), softened
Caster sugar 110g (4oz) plus 2 tsp
Self-raising flour 110g (4oz)
Baking powder ¼ tsp
Cocoa 2 tbsp
Egg 1 large
Vanilla extract 1 tsp
Dark chocolate 110g (4oz), broken into small pieces
Milk 3 tbsp
Vanilla ice cream to serve (optional)

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 PUDDING



Chocolate Sponge Pudding image

A British Chocolate Sponge Pudding is traditionally served after lunch in schools. Find out how to make it with this easy recipe, which cooks in the microwave in less than 10 minutes!

Provided by Christine Albury

Categories     Desserts

Time 35m

Number Of Ingredients 6

3 1/2 ounces light corn syrup, (or use traditional british golden syrup, if you can get it)
12 ounces butter, softened, plus extra for greasing
4 1/2 ounces fine granulated sugar
1 cup cocoa powder
6 eggs, lightly beaten
12 ounces self rising flour

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.

Nutrition Facts : ServingSize 1 serving, Calories 400 calories, Fat 33 g, Carbohydrate 25 g, Fiber 0 g, Protein 0 g, SaturatedFat 21 g, Sodium 12 mg, Sugar 19 g

HEAVENLY CHOCOLATE PUDDING



Heavenly chocolate pudding image

A reader from North Devon shares a recipe that's been a family favourite for over 40 years

Provided by Good Food team

Categories     Dessert, Dinner

Time 1h30m

Number Of Ingredients 13

100g butter or margarine, plus extra for the bowl
2 tbsp golden syrup
100g dark muscovado sugar
150ml/¼ pint milk
1 egg (large or medium)
1 heaped tbsp cocoa powder
225g self-raising flour , minus 1 heaped tbsp
1 tsp ground cinnamon
¼ tsp bicarbonate of soda
4 tbsp milk
4 tbsp cream
1 tbsp golden syrup
100g good-quality dark chocolate

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.

Nutrition Facts : Calories 472 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 50 grams carbohydrates, Fiber 2.5 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium

GOOEY CHOCOLATE PUDDINGS



Gooey Chocolate Puddings image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 22m

Yield 4 servings

Number Of Ingredients 5

4 1/2 ounces best-quality bittersweet chocolate, finely chopped
8 tablespoons (1 stick) unsalted butter
3 large eggs
3/4 cup sugar
1/4 cup Italian 00 or all-purpose flour

Steps:

  • Before you've even taken your coat off, put the chocolate and butter in the top of a double boiler above simmering water. Whisk every now and again until melted. In a bowl, whisk together the eggs, sugar, and flour until just blended. Gradually whisk in the melted chocolate mixture. Set aside.
  • Grease 4 (1-cup) ramekins with butter and add flour to cover the butter, tapping the ramekins to get rid of excess. Preheat the oven to 400 degrees F about half an hour before you want to eat the puddings. And I'd leave cooking them until you've finished the main course. It doesn't matter if there's no food on the table for 10 minutes; and these do have to be done at the last minute.
  • So, pour the mixture into the ramekins and put them on a baking sheet in the oven for 10 to 12 minutes, until the tops are firm and cracking slightly and the edges set. Serve immediately and consider providing a pitcher of cold, cold cream for people to pour into their pudding's hotly deliquescing interior as they eat.

CHOCOLATE SPONGE PUDDINGS



Chocolate Sponge Puddings image

Provided by Melissa d'Arabian : Food Network

Time 31m

Yield 4 servings

Number Of Ingredients 12

Vegetable cooking spray
1/3 cup plus 1 tablespoon sugar
2 eggs, separated
1/4 cup unsweetened cocoa
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup whole milk
2 tablespoons sour cream
1 teaspoon brown sugar
Orange zest, for garnish, optional
Special Equipment: 4 (4 to 6-ounce) ramekins

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.

STEAMED CHOCOLATE SPONGE PUDDING



Steamed Chocolate Sponge Pudding image

Baked uncovered in the oven with a water bath to keep it moist, this dessert's creamy texture is reminiscent of a rich custard. Beaten egg whites make it lighter and airier than other steamed puddings.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

1/2 cup sugar
Pinch of kosher salt
2 tablespoons all-purpose flour
1 teaspoon cocoa powder
2 1/2 ounces bittersweet chocolate, broken into small pieces
2 tablespoons unsalted butter
3/4 cup milk
2 large eggs, separated
1 teaspoon pure vanilla extract
1/2 cup coarsely chopped toasted hazelnuts, as garnish

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.

NIGELLA LAWSON'S CHOCOLATE SPONGE PUDDING FOR CHRISTMAS PUDDING



Nigella Lawson's Chocolate Sponge Pudding for Christmas Pudding image

Make and share this Nigella Lawson's Chocolate Sponge Pudding for Christmas Pudding recipe from Food.com.

Provided by darthlaurie

Categories     Dessert

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1/4 cup sugar
1/4 cup soft butter
1/4 cup buttermilk
3 eggs
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup milk chocolate chips
3/4 cup bittersweet chocolate chips
1 cup heavy cream
1/4 cup light corn syrup
4 teaspoons vanilla extract

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.

Nutrition Facts : Calories 461.9, Fat 30.3, SaturatedFat 18.3, Cholesterol 129.7, Sodium 289.3, Carbohydrate 44.3, Fiber 4, Sugar 18.2, Protein 8.4

RETRO CHOCOLATE SPONGE PUDDING WITH CHOCOLATE CUSTARD



Retro chocolate sponge pudding with chocolate custard image

Wander down memory lane with this chocolate sponge pudding. Warm, fluffy chocolate sponge is served with lashings of rich, creamy chocolate custard

Provided by Good Food team

Categories     Dessert

Time 1h15m

Number Of Ingredients 13

225g butter, softened, plus extra for the tin
225g light brown soft sugar
4 medium eggs
175g self-raising flour
1 tsp baking powder
50g cocoa powder
75ml milk
200ml double cream
500ml whole milk
1½ tbsp cornflour
85g caster sugar
2 tbsp cocoa powder
2 medium eggs, plus 2 egg yolks (freeze the whites for another recipe)

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.

Nutrition Facts : Calories 485 calories, Fat 31 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium

STICKY CHOCOLATE PUDDING



Sticky Chocolate Pudding image

Provided by Nigella Lawson

Yield Serves 6-8

Number Of Ingredients 15

Pudding:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
pinch salt
1/4 cup good unsweetened cocoa powder
1/2 cup ground hazelnuts
1 2/3 cups confectioners sugar
2 1/2 ounces best semisweet chocolate chopped roughly or chocolate morsels
2 tablespoons unsalted butter, melted
1 egg
3/4 cup milk
1 teaspoon pure vanilla extract
Sauce:
1 cup dark brown or dark muscovado sugar
1 1/4 cups unsweetened cocoa powder

Steps:

  • Preheat the oven to 350°.
  • Sift the flour, baking powder, salt and cocoa into a bowl, stir in the hazelnuts and the sugar, then add the chocolate. Whisk together the melted butter, egg, milk and vanilla and pour into the dry ingredients. Stir well, so it's all thoroughly mixed, then spoon into the buttered dish.
  • Now for the sauce, not that you make it yourself (the cooking does that for you) but you have to get the ingredients together. Bring 2 1/2 cups of water to a boil. Mix the brown sugar and cocoa and sprinkle over the top of the pudding mixture in the dish. Pour the boiled water up to the 2 cup mark of a measuring cup, then pour over the pudding. Put the water-drenched pudding directly into the oven and leave it there for about 50 minutes.
  • Don't open the door until a good 45 minutes have passed and then press: if it feels fairly firm and springy to the touch, it's ready. If you're using the shallow dish, it'll be ready in 35-40 minutes.
  • Remove from the oven and serve immediately, spooning from the dish and making sure everyone gets both sauce and sponge.

BASIC SPONGE PUDDING



Basic Sponge Pudding image

This is a good stand-by, where you can ring the changes with the variations, really you can use whatever you have on hand. The measurements are in ounces for dry ingredients. It can also be steamed in a well buttered dish covered with grease proof paper and aluminium foil, stand in a pan of boiling water to reach 3/4 up the side of the basin, and steam for 1 1/2 hrs. This is from my well used, dog-eared book, Good Meals On A Small Budget.

Provided by Angela Sara

Categories     Dessert

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 6

4 ounces butter or 4 ounces margarine
4 ounces caster sugar
2 eggs
6 ounces self-raising flour (or plain flour with 1 tsp of baking powder)
1 pinch salt
1 tablespoon milk

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.

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From foodnewsnews.com


CHOCOLATE SPONGE PUDDING RECIPE | WOOLWORTHS
Step 1 of 4. Melt the butter in the microwave or in a pan, and put to one side. Place the sugar and eggs in a mixing bowl and whisk with an electric hand whisk or mixer until light and creamy. Sift in the flour and cocoa powder, add the almonds, baking powder, and melted butter, and whisk well to get plenty of air into the mixture.
From woolworths.com.au


EASY CHOCOLATE SPONGE RECIPE | OLIVEMAGAZINE
2020-04-11 Heat the oven to 160C/fan 140C/gas 3 and line a deep 22cm square baking tin or baking dish with baking paper. Break the dark chocolate into chunks and put in a pan with the butter, sugars and 250ml water.
From olivemagazine.com


JAMES MARTIN'S BAKED DOUBLE CHOCOLATE PUDDING RECIPE
Step-by-step. Preheat the oven to 180°C/350°F/gas mark 4 and butter a two-litre ovenproof dish. Whisk the melted butter, eggs and milk together in a jug until smooth. Sift the flour, cocoa and baking powder into a bowl then stir in the sugar. Pour the butter mixture onto the flour and mix well to a smooth batter.
From lovefood.com


POIRES AU CHOCOLAT: STEAMED CHOCOLATE SPONGE PUDDING
2014-01-22 Chop the chocolate into small pieces and place in bowl. Combine the cream, milk and sugar in a small saucepan and heat until steaming and starting to bubble at the edges. Pour over the chocolate and leave for a few minutes then whisk until smooth. Transfer to a jug. Take out of the steamer and remove the toppings.
From poiresauchocolat.net


MICROWAVE SPONGE PUDDING - GREAT BRITISH RECIPES
2022-03-29 Add a tablespoon of flour and shake it around, then discard any excess. Add the golden syrup to the bottom of the bowl. Cream together the butter and sugar until pale and fluffy. Break the eggs into a small bowl, one at a time and whisk before beating into the butter mixture, along with the vanilla extract.
From greatbritishrecipes.com


CHOCOLATE SPONGE PUDDINGS – RECIPES NETWORK
2012-08-12 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 ...
From recipenet.org


CHOCOLATE MICROWAVE SPONGE RECIPE - EASY RECIPES
Basic recipe 1 Mix all the ingredients whilst cold with the in a mixer, then strain 2 Put the mixture into a siphon piping bag with 3 gas cartridges, then shake vigorously 3 Pierce the bottom of plastic glasses and fill less than half a glass with the sponge mixture 4 Cook in the microwave at 900W for approximately 40 seconds More
From recipegoulash.cc


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