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Chocolate Saucy Sponge
Allergens – Gluten, Eggs, Milk
Ingredients
Quantity
180g
150g
180g
150g
15g
30g
150g
200g
Sauce
600ml
320g
20g
Ingredient
Margarine
Sugar
Plain Flour (contains Wheat)
Wholemeal Flour (contains Wheat)
Baking Powder (contains Wheat)
Cocoa Powder
Eggs (3)
Dates (chopped & soaked overnight)
Water
Soft Brown Sugar
Cocoa Powder
Method
1. Combine and cream the margarine and sugar.
2. Beat the eggs and slowly add them to the creamed mixture, beating
until smooth.
3. Stir in the dry ingredients.
4. Add the drained dates, mix together,
5. Spread the mixture into a baking/serving tin.
6. Make the sauce by heating the water, sugar and cocoa powder, stir until
melted and the sauce is smooth.
7. Pour over the sponge mixture.
8. Bake in moderate oven at 180°C, 365°F, Gas Mark 5 for 40 minutes.
Nutritional Content per 100g
Energy (kcal)
Fat (g)
Saturated Fats (g)
Sugar (g)
Salt (g)
Carbs (g)
= 269
= 9.6
= 2.2
= 32.8
= 0.50
= 45.5
Portion size - Primary – 45g
Reviewed February 2017
Academy – 145g