chocolate up and over pudding



  • A type of sponge pudding where the uncooked sauce is put on top of the uncooked sponge and ends up after cooking below the sponge. The victoria sponge mixture has one quarter of the flour replaced by cocoa and the sauce is made by sprinkling demerara sugar, chopped nuts and cocoa over the sponge and covering with strong black coffee containing 200 g of demerara sugar per litre. It is baked in a well-buttered pudding dish for 1 hour at 180°C.