Chocolate Sponge Dessert
|Butter||4 Ounce (1/2 Cup, 100 Gram)|
|Caster sugar||4 Ounce (3/4 Cup, 100 Gram, Superfine)|
|Self raising flour||3 Ounce (3/4 Cup, 75 Gram, Self Rising Flour)|
|Cocoa powder||1 Ounce (1/3 Cup, 25 Gram)|
|Milk||60 Milliliter (4 Tablespoon)|
|Semi sweet chocolate||4 Ounce, broken into pieces (100 Gram, Plain Variety)|
|Golden syrup||30 Milliliter (Dark Corn, 2 Tablespoon)|
|Canned evaporated milk||5 Ounce (1 Small Can)|
Cream together the butter and sugar until soft and light. Beat in the eggs. Sift the flour and fold it into the creamed mixture.
Grease a 1.1 1/2 pt basin (flat-bottomed bowl). Put in the sponge mixture. Cover and cook for 5-6 minutes. Allow it to stand for 5 minutes.
Place all the sauce ingredients in a bowl and cook for 4—5 minutes, stirring after 3 minutes. The chocolate should be melted and smooth.
Turn the sponge out onto a plate.