Chocolate Sponge Pudding - Food Fanatic
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Chocolate Sponge Pudding

    8 Servings


  • 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


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