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Now here's a dessert that parents will love just as much as the kids! Reminiscent of the delightful puddings from school, and oh so easy to make, these simple bakes are a no-brainer. Top with chocolate custard and colourful sprinkles for an authentic, nostalgic sweet treat. See method
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Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a loose-bottomed, 20cm square cake tin. Put the spread and sugar in a bowl and mix with an electric whisk until light and fluffy. Add the eggs, whisking well between each addition. Sift over the flour and cocoa powder. Fold until just combined.
Spoon into the tin and level the surface. Bake for 30-35 mins until a skewer inserted into the centre comes out clean.
Leave to cool in the tin for 5 mins, then carefully remove and cut into 9 squares. Serve warm with the custard, heated to pack instructions, and scatter with sprinkles.
Freezing and defrosting guidelines
Freeze sponge only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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