Chocolate Spiked St Clement’s Sponge


I had hoped that by this stage in the year sponge puddings would seem far too wintery to add to the menu. I hoped in vain…

Preparation time: 15 minutes (plus waiting time for chocolate to cool)
Cooking time: around 1 hour 15 minutes
Serves: 8 +
Ingredients
250g self-raising flour
250g butter/margarine
250g caster sugar
3 eggs
2 rounded desert spoonfuls of lemon yoghurt
80g dark chocolate
1 large navel orange (or four clementines) – quantities can be expanded if you prefer more fruit – just melt a little more chocolate to ensure a good quantity for coating
Juice and zest of 1 lemon
Method

  • Peal the orange, removing pips and as much pith as possible and slice into rounds.
  • Slice the rounds into segments as shown. (Alternatively, individual clementine segments can be used)
  • Melt the dark chocolate in a bowl over a pan of boiling water.
  • Stir the orange pieces into the chocolate.
  • Once all the pieces are coated, remove from the bowl and set on greaseproof paper. Leave whilst the chocolate solidifies.

  • Heat the oven to gas mark 4 (180˚C/350˚F)
  • Beat the flour, butter, sugar, yoghurt and eggs together with the juice and zest of the lemon. Once combined, carefully stir in the oranges pieces, coated in the solidified chocolate, using a spoon.
  • Put the sponge mixture into an oven-proof dish. (The one I used was oval, 26 by 23cm and the pudding rose to a depth of 5cm.)
  • Bake in the centre of the oven for around 1 hour 15 minutes.

Serve with vanilla ice cream or lemon sorbet. (Or possibly a liqueur coffee and a hot water bottle, if the weather gets any more uninviting…)
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