Chocolate Treacle Pudding

chocolate treacle sponge

Ingredients
The Sponge 170 g Plain Flour
60 g Cocoa
1 tsp heaped Baking Powder
1 tsp heaped Bicarbonate Soda
2 tbp Black Treacle
2 Eggs
85 g Caster Sugar
150 ml Milk
150 ml Vegetable Oil
Chocolate Filling 175 g Plain or Milk Chocolate
90 ml Double Cream
30 g Butter
Cream Filling 150 ml Double Cream lightly whipped

Method

  1. Sift the flour, cocoa, baking powder and bicarbontate of soda.  Add all the other sponge ingredients and whisk to a smooth consistency.  Divide the mixture equally between two 8" sandwich tins.  Cook in a pre-heated oven at 170C / Gas Mark 3 for 20-25 minutes.
  2. Once cooked (soft but nearly firm) remove from the oven and allow to rest for 10 minutes.  Turn out and allow to cool on wire trays.
  3. Make the filling by melting the chocolate in a basin over hot water.  Add the double cream and stir well.  Add the butter and remove from the heat.  It will thicken as it cools.
  4. Spread over one of the sponge cakes.  Spread on top the whipped cream and sandwich together.
  5. The pudding is excellent served with  a made custard.

Method with Pressure Cooker

    1. Butter an oven proof bowl and spoon the meixture in
    2. Put a litre of water in the pressure cooker
      1. Cover the bowl with foil and place a plate on top.
      2. Steam for 15 minutes
      3. Pressure on low pressure for 25 minutes
      4. Turn out onto a plate.
      5. Make the chocolate and cream sauce and whilst hot spoon over the sponge.