CHOCOLATE PUDDING ICING RECIPES

Steps:

• Preheat the oven to 170C/150C Fan/Gas 3. Grease the inside of an ovenproof dish with a little butter and set aside.
• Cream the measured butter with 225g/8oz of the soft light brown sugar until pale and light, scraping down the sides of the bowl with a rubber spatula from time to time.
• Gradually add the beaten eggs, mixing well between each addition and then add the vanilla extract and mix again to combine.
• Sift the flour, 40g/1¾oz cocoa, bicarbonate of soda and a pinch of salt into the mixture and mix again until just combined.
• Add the milk and mix again until smooth. Spoon the mixture into the prepared dish and level with the back of a spoon.
• In a small bowl mix together the remaining 75g/2½oz soft light brown sugar, 2 tablespoons of cocoa powder and 6 tablespoons hot water. Spoon this chocolatey syrup over the chocolate sponge mixture and place the dish in a large, deep roasting tin.
• Boil the kettle and pour boiling water into the tin, around the dish so that the water comes halfway up the sides of the dish. Carefully slide the roasting tin into the oven on the middle shelf.
• Bake for about 45 minutes, or until the pudding is well-risen, the top is nicely cracked and a skewer inserted into the middle of the pudding comes out with a moist crumb.
• Dust with icing sugar and serve immediately with double cream.

Steps:

• Chocolate Sponge Pre-heat the oven. Rub some butter around the inside of a 23 x 33cm/9 x 13” Swiss roll tin or insert a baking liner. Separate the eggs into two bowls and beat the whites until stiff. Add the sugar to the yolks and beat until thickened. Sieve the cocoa over the yolks and beat again. Gently fold the egg whites into the yolks with a metal spoon, using a cutting and turning action. Sieve the flour into the bowl and gently combine by cutting and folding with the spoon. Pour the mixture into the prepared tin, spreading it out to the edges. Bake for 10-12 minutes. Spread a clean tea towel over the baking tray, place a chopping board on top and invert everything together. Remove the baking tray, and cake liner if used, to leave the sponge on the tea towel. Using the tea towel for support, roll the long edge of the sponge into a cylinder with the cloth inside. Leave the cloth and sponge cylinder to cool completely. Chocolate Filling Cut the butter into small cubes, put them in a bowl and beat until the butter is light and fluffy. Sieve the icing sugar and cocoa into the bowl and beat until combined and soft. Gently unroll the cold sponge. Spread the filling all over the inside of the sponge. Roll up the filled sponge, making sure the filling stays inside. You can use the tea towel to help with this. Chocolate Log Topping Cut the butter into small cubes, put them in a bowl and beat it until the butter is light and fluffy. Sieve the icing sugar into the bowl and beat until combined. Gently melt the chocolate and mix this into the bowl. Spread the topping over the rolled-up sponge. Drag a fork through the icing to create a log texture.