Chocolate Sponge Pudding
A rich chocolate sponge with a creamy filling, served with custard or ice cream
Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Plain flouruse 100g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Caster sugarnot compared | – | £1.30 |
| Unsalted butterpack 250g · use 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Eggspack 6 · use 4 | £2.10£0.35 each | £2.40£0.40 each |
| Semi skimmed milkuse 200ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Milk chocolate chipspack 100g · use 50g | £1.19£1.19 per 100g | £1.25£1.25 per 100g |
| Creamuse 100ml | £0.95150ml · £0.63 per 100ml | £0.95150ml · £0.63 per 100ml |
| Basket total (full packs) | £7.74 | £7.75 |
| Cost of what this recipe uses | £3.71 | £3.98 |
| Per serving | £0.46 | £0.50 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Caster sugar.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 8. For a different number, use the amounts in the table above.
- Preheat your oven to 180°C (160°C fan, gas 4). Grease a 20cm springform tin thoroughly with a knob of butter and weigh out your 100g plain flour and 100g caster sugar into separate clean bowls.
- In a large mixing bowl, beat the 100g softened salted butter and 100g caster sugar together using an electric mixer until the mixture is pale and fluffy, which should take about 3 minutes.
- Add the 4 eggs one at a time, whisking well after each addition; if the mixture looks to curdle, add a tablespoon of your measured flour to bind it back.
- Gently fold the 100g plain flour and 200ml semi-skimmed milk into the egg mixture using a large spoon until no white flour streaks remain, being careful not to overmix the batter.
- Stir the 50g milk chocolate chips into the batter so they are evenly distributed. Pour the mixture into the prepared tin and level the top with a spatula.
- Bake for 30-35 minutes until the sponge is golden brown at the edges and a skewer inserted into the centre comes out clean.
- While the pudding cools, gently heat the 100ml cream in a small saucepan over low heat until it just begins to simmer, then remove from the hob to cool.
- Let the sponge cool in the tin for 10 minutes before turning out onto a serving plate. Pour the warm cream over the top and serve immediately while soft.
Tips
- To save money, use any remaining milk chocolate bar chopped finely instead of chocolate chips.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- You can freeze individual portions wrapped in cling film for up to a month; defrost in the fridge overnight before reheating once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.4kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Caster sugar · about 900g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs. - Unsalted butter · about 150g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Semi skimmed milk · about 800ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins. - Milk chocolate chips · about 50g left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Jammie biscuits, Golden Syrup Flapjack Bars, Rich Chocolate Cake. - Cream · about 150ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Chicken Stroganoff, Creamy butternut squash soup.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).