Chocolate sponge with chocolate custard

You can’t beat a hot chocolate pudding: serve this with vanilla ice cream for a sublime contrast!

SERVES 12 PREP 25min COOK about 40min

• 250g (9oz) unsalted butter, softened, plus extra to grease

• 250g (9oz) caster sugar

• 4 medium eggs, beaten

• 200g (7oz) self-raising flour

• 2tsp baking powder

• 50g (2oz) cocoa powder

• 3tbsp milk

FOR THE CUSTARD

• 600ml (1 pint) milk

• 150ml (¼ pint) double cream

• 6 medium egg yolks

• 75g (3oz) caster sugar

• 5tbsp cocoa powder

• 1tbsp cornflour

• 1tsp vanilla extract

• 50g (2oz) milk chocolate, finely chopped

1 Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 23 x 30.5cm (9 x 12in) baking tin with baking parchment.

2 Beat butter and sugar with a handheld electric whisk in a large bowl until light and fluffy. Add eggs gradually, beating constantly. Sift over flour, baking powder, cocoa and a pinch of salt.

Whisk in with milk until just combined.

3 Pour into tin and level. Bake for 40min or until a skewer inserted in the centre comes out clean. Leave to cool in tin.

4 Meanwhile, make the custard. Heat milk and cream in a medium pan until just gently simmering round the edges.

5 In a large bowl, with a wooden spoon, beat egg yolks with sugar, cocoa and cornflour. Whisk in milk and cream. Clean pan and pour mixture back in. Cook over a gentle heat, stirring, until it begins to thicken. Add vanilla and chocolate; cook, stirring, until thick. Cut cake into portions and serve with custard.

PER SERVING: CALS 489; FAT 32g;

SAT FAT 19g; CARBS 40g