Chocolate Sponge Pudding

Recipe from Oxmoor House

More From Oxmoor House


  • 3 tablespoons butter or margarine
  • 1/2 (1-ounce) square unsweetened chocolate
  • 1 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt, divided
  • 1/2 cup chopped pecans
  • 1/4 cup plus 2 tablespoons milk
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup plus 2 tablespoons cocoa
  • 1 1/4 cups boiling water
  • Whipped cream (optional)


  1. Melt butter and chocolate in top of a double boiler over boiling water, stirring constantly. Remove from heat; add 1/2 cup sugar and vanilla. Mix well; set aside.
  2. Combine flour, baking powder, 1/2 teaspoon salt, pecans, and milk in a medium bowl; stir well. Add chocolate; stir well. Pour into a greased 8 - inch square pan.
  3. Combine remaining sugar, salt, brown sugar, and cocoa; sprinkle over batter. Pour boiling water over topping; do not stir. Bake at 350° for 1 hour. Cool slightly; spoon into individual serving dishes. Top with whipped cream, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chocolate Sponge Pudding Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy