Published On: Thu, Nov 20th, 2014

Self-Saucing Chocolate Christmas Sponge


3 tbsp butter
1/2 cup sugar
1 egg
2 tbsp coca
1 cup self-raising flour
1/2 cup milk
200g choc chips
icing sugar for decoration

1/2 cup sugar
1 1/2 cups hot water
2 tbsp cocoa

Cream sugar and butter, add beaten egg and mix thoroughly. Add flour, cocoa and milk and stir until smooth. Chop up the chips if they are large sized and throw them in the mix. Grease either 6 ramekin cups or a 6 cup oven proof dish and pour the mixture in. Combine the sugar and coca for the sauce and sprinkle over the batter and then pour the water on top. Bake in the oven for 20-25 minutes for the small versions or 35-40 minutes for the larger one at 180C.

To decorate cut out a Christmas tree, star or bell shape on paper and lay on the top of the pudding while you lightly dust it with icing sugar. Carefully remove the paper when done.

Preparation time: 5 minutes
Cooking time: 30-40 minutes
Makes: 6 cups

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