Classic School Chocolate Sponge & Custard
This School Chocolate Sponge & Custard pairs a fluffy cocoa sponge with smooth chocolate custard — a warm, nostalgic treat for any family night.
Ingredients
For the Sponge
- ½ cup unsalted butter softened
- ¾ cup caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups self-raising flour
- ¼ cup unsweetened cocoa powder
- 3 tbsp milk
For the Chocolate Custard
- 2 cups whole milk
- 4 tbsp caster sugar
- 2 tbsp unsweetened cocoa powder
- 2 tbsp cornflour
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (Gas Mark 4), grease and line an 8×8-inch tin with parchment.
- Beat butter and sugar until pale and fluffy.
- Add eggs one at a time with vanilla, mixing well.
- Sift in flour and cocoa, gently fold to combine.
- Add milk for a soft batter, pour into tin, and smooth top.
- Bake 25–30 minutes until springy; cool slightly.
- Mix cornflour, sugar, and cocoa with milk; whisk into hot milk, cook until thick, then add vanilla.
- Cut sponge, top with hot chocolate custard, and serve warm.