Method
Step 1:
Preheat the oven to 180°C (160°C fan, gas mark 4).
Step 2:
Beat together all the sponge ingredients until light and fluffy and even textured.
Step 3:
Spoon into a buttered 1 litre (1¾ pint) baking dish.
Step 4:
To make the sauce, combine the sugar and cocoa powder and sprinkle over the top of the mixture.
Step 5:
Mix the milk and liqueur and pour over the top of the cocoa and sugar. Do not stir.
Step 6:
Bake for about 1 hour until the sponge is firm.
Ingredients
MetricImperial
For the sponge
- 50g Unrefined dark muscovado sugar
- 110g Butter (unsalted)
- 2 Egg yolk(s) (free range)
- 75g Self-raising white flour
- 1 tbsp Cocoa powder
- 50g Unrefined dark muscovado sugar
For the sauce
- 225g Unrefined dark muscovado sugar
- 25g Cocoa powder (sifted)
- 225ml Milk (whole)
- 4 tbsp Coffee liqueur
- 225g Unrefined dark muscovado sugar
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Ingredients
MetricImperial
For the sponge
- 50g Unrefined dark muscovado sugar
- 110g Butter (unsalted)
- 2 Egg yolk(s) (free range)
- 75g Self-raising white flour
- 1 tbsp Cocoa powder
- 50g Unrefined dark muscovado sugar
For the sauce
- 225g Unrefined dark muscovado sugar
- 25g Cocoa powder (sifted)
- 225ml Milk (whole)
- 4 tbsp Coffee liqueur
- 225g Unrefined dark muscovado sugar