Vegan Chocolate Sponge and Chocolate Custard

Method

Step one

Preheat the oven to 180?C, 350?F, gas mark 4. Line a standard DS tin or 2 x 2lb loaf tins with baking parchment.

Step two

To make the sponge, place the McDougalls Self Raising Flour, McDougalls Cocoa Powder, baking powder, sugar, vegetable oil, vanilla essence and water/soya milk into a mixer and whisk together for 2-3 minutes to form a smooth batter.

Step three

Place the mix into your prepared tin.

Step four

Place in the oven and cook for 30-35 minutes. Your sponge should be golden. When tested with a small knife inserted in the centre of the cake, the knife should come out clean.

Step five

To make the custard, pour 150ml of soya milk into a bowl. Whisk the sugar, custard and cocoa powder and mix well.

Step six

Pour the rest of the soya milk into a pan and heat to just below boiling.

Step seven

Pour the soya milk, sugar and custard mix into the pan of soya milk and whisk.

Step eight

Keep whisking and heating until it’s thick and just begins to boil.

Step nine

Serve the warm sponge with the hot chocolate custard.