Chocolate and caramel sponge pudding with chocolate custard
- Published: 15 Feb 18
- Updated: 18 Mar 24
This pudding has everything: chocolate, custard, caramel… and it’s quick to put together. Dig into the middle with a big spoon for melty, caramel surprises. Yes, oh yes…
We’ve got lots more make-ahead dessert recipes, take a look.
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Serves 6-8 -
Hands-on 30 min, oven 50-55 min
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Recipe from January 2018 Issue
Nutrition
Nutrition: per serving
- Calories
- 628kcals
- Fat
- 35g (20.9g saturated)
- Protein
- 11.8g
- Carbohydrates
- 62.1g (39.9g sugars)
- Fibre
- 0.5g
- Salt
- 0.5g
delicious. tips
The pudding is at its best eaten on the day it’s made but you can make the custard a few hours ahead. To stop a skin forming on the top, cover with a piece of cling film touching the surface of the custard.
Reheat gently in a pan or in the microwave to serve. If you have pudding left over (unlikely!), cover and keep it in the fridge for up to 3 days. You can reheat individual portions in a microwave with the custard poured over.
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