With everyone going back to school on Monday, I turned to this classic British school treat for inspiration. This simple Chocolate Sponge/Chocolate Custard duo seems to be a favorite of every school going child in British public schools. Adapted from Delicious, the soft, springy chocolate sponge coated in thick chocolate custard is the kind of dessert I would have wished for in my school lunch box as a kid. I can almost picture myself eating this, making a mess with the gooey custard cream on my school uniform but wearing a big, happy smile on my face. How I miss those carefree school days!

CHOCOLATE SPONGE & CUSTARD

Ingredients:

For the Chocolate Sponge

125g unsalted butter, room temperature

100g golden caster sugar

25g soft dark brown sugar

2 medium free-range eggs, beaten

125g self-raising flour

1/2 teaspoon baking powder

1 tablespoon dark cocoa powder

25g dark chocolate, grated

1/2 teaspoon vanilla extract

60ml whole milk, warm

For the Chocolate Custard

250ml whole milk

1 large free-range egg

1 tablespoons golden caster sugar

1 tablespoons cocoa powder

2 teaspoons corn flour

Method:

  • Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a square 20cm cake or brownie tin.

  • Beat butter until soft then add in the sugars. Gradually add eggs, beating well after each addition.

  • Sift over flour, baking powder and cocoa, then carefully fold through along with grated chocolate.

  • Add vanilla extract and enough warm milk to create a smooth mixture with dropping consistency.

  • Pour into the tin and bake for 45 to 50 minutes. For the custard, heat the milk until almost boiling.

  • Whisk egg with sugar, cocoa and corn flour in a separate bowl and then pour hot milk over the top.

  • Whisk well, then return to a clean pan. Cook mixture over a low-medium heat, stirring constantly.

  • Cook until it forms a custard that thickly coats the back of a wooden spoon. Set this aside to cool.

  • Turn out the chocolate sponge on a cutting board. Cut into 8 equal squares with a serrated knife.

  • Pour a generous amount of the chocolate custard over each square of chocolate sponge. Serves 8.

Bonne rentrée à tous!

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