Chocolate Sponge Pudding
Chocolate is back on the menu! This soft, spongy pudding brings an intense hit of chocolatey flavour to the table, and it’s surprisingly easy to make and low in calories. Served alone or with a good glug of custard, it’s a comforting sweet treat that you’ll make time and time again.
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NutritionPer Serving
- Calories170
- Carbs27g
- Protein3.9g
- Fat8.1g
- Saturates2.3g
- Sugars9.5g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Eating slimming-friendly food shouldn’t mean giving up the things you love, especially if one of those things is chocolate! Proving that you can have your cake and eat it too, this light yet rich Chocolate Sponge Pudding comes in at just 170 calories per serving.
You’ll probably already have most of the ingredients you’ll need to make this in your kitchen. It really is as simple as it seems, and even more delicious than it looks! There’s something seriously comforting about this recipe, especially if you push the boat out and add some of our slimming-friendly Custard over the top too (or go for double chocolate with the Chocolate Custard!).
If you can’t wait for this to bake in the oven, why not give the speedy microwave method for this recipe a try? You can find it here.
What diets is this Chocolate Sponge Pudding suitable for?
This Chocolate Sponge Pudding recipe is suitable for vegetarian and dairy-free diets.
As always, take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Chocolate Sponge Pudding?
Nope! You should find you already have most of the ingredients in your kitchen for this recipe.
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You’ll need some low-calorie chocolate syrup for this pudding. We used Choc Shot which is made by Sweet Freedom and can be found in supermarkets and online.
We recommend using a 1.2 litre ovenproof pudding basin for this recipe.
How many calories are in this Chocolate Sponge Pudding?
There are 170 calories per portion in this Chocolate Sponge Pudding recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Preheat the oven to 180°C. Place a baking tray on the oven shelf. Grease a 1.2 litre ovenproof pudding basin really well with reduced-fat spread. Cut out an 8cm disc of non-stick baking paper. Grease the disc of paper and place, greased side up, in the bottom of the pudding basin.
Step 2
Place the flour, reduced-fat spread, white granulated sweetener, caster sugar, cocoa powder, eggs, baking powder and vanilla extract in a medium bowl. Beat with an electric whisk for 1-2 minutes on high speed, until you have a smooth cake batter. You can use a wooden spoon, but more effort will be needed.
Step 3
Scrape the mixture into the prepared pudding basin using a rubber spatula. Level the surface if needed. To make the lid for the pudding, cut out a 28cm disc of kitchen foil and a 28cm disc of non-stick baking paper. Place the foil disc on top of the non-stick baking paper disc to make a double layer. Make a double pleat across the width of the double layered lid.
Step 4
Place the foil and non-stick baking paper lid on top of the pudding and fold the edges down over the rim of the bowl. Tie cooking string around, just under the rim, to hold the lid in place.
Step 5
Place the pudding on the preheated baking tray in the oven and cook for 45-50 minutes. The pudding will be ready when it’s risen and spongy. To check if it’s cooked, snip off the string, remove the lid and insert a knife. It is cooked if the knife comes out clean. If you decide it needs a little longer, put the lid back on (no need to tie with string again) and return to the oven for a few more minutes.
Step 6
When the pudding is cooked, remove the lid, run a round bladed knife around the pudding to loosen it and carefully turn out onto a serving plate. Take care as the pudding will be very hot. Spread the low-calorie chocolate syrup over the top of the hot pudding and allow it to melt and run down the sides.
Step 7
Serve hot, alone, or with Custard or Chocolate Custard.
What could I serve with this Chocolate Sponge Pudding?
It’s delicious on its own, but you can add some custard to make it extra special. A 58 calorie serving of our Custard recipe will make a total serving of 228 calories. You could also enjoy a slice alongside any of the following recipes:
How do you know when Chocolate Sponge Pudding is cooked?
You should cook this Chocolate Sponge Pudding until it’s risen and until a knife inserted into the middle comes out clean. This will take around 45-50 minutes.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and maintained that temperature for 2 minutes.
How long can you keep Chocolate Sponge Pudding in the fridge?
Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.
You can store any leftovers of this Chocolate Sponge Pudding in the fridge for 2-3 days. Make sure that you allow your leftovers to cool before putting them in a container with a lid and chilling in the refrigerator.
Can I freeze Chocolate Sponge Pudding?
This recipe CAN be frozen, but please do remember to do the following:
- Make sure that you freeze it as soon as it is cold enough.
- Choose a container or a bag that is suitable for freezing.
- Label your dish with the name of the recipe and the date that you froze it on.
How do I reheat Chocolate Sponge Pudding?
From chilled: To reheat one slice, cover and microwave for about 30 seconds until piping hot. Timings are approximate and will depend on the power of your microwave oven.
Alternatively, cover with kitchen foil and reheat in a moderate oven for about 5 minutes until piping hot.
From frozen: Allow to defrost overnight in the fridge and reheat from chilled following the instructions above.
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Chocolate Sponge Pudding
Chocolate is back on the menu! This soft, spongy pudding brings an intense hit of chocolate-y flavour to the table, and it’s surprisingly easy to make and low in calories. Served alone or with a good glug of custard, it’s a comforting sweet treat that you’ll make time and time again.
-
Prep Time
10 MINS
-
Cook Time
50 MINS
- KCals 170
- Carbs 27G
Instructions
- Preheat the oven to 180°C. Place a baking tray on the oven shelf. Grease a 1.2 litre ovenproof pudding basin really well with reduced-fat spread. Cut out an 8cm disc of non-stick baking paper. Grease the disc of paper and place, greased side up, in the bottom of the pudding basin.
- Place the flour, reduced-fat spread, white granulated sweetener, caster sugar, cocoa powder, eggs, baking powder and vanilla extract in a medium bowl. Beat with an electric whisk for 1-2 minutes on high speed, until you have a smooth cake batter. You can use a wooden spoon, but more effort will be needed.
- Scrape the mixture into the prepared pudding basin using a rubber spatula. Level the surface if needed. To make the lid for the pudding, cut out a 28cm disc of kitchen foil and a 28cm disc of non-stick baking paper. Place the foil disc on top of the non-stick baking paper disc to make a double layer. Make a double pleat across the width of the double layered lid.
- Place the foil and non-stick baking paper lid on top of the pudding and fold the edges down over the rim of the bowl. Tie cooking string around, just under the rim, to hold the lid in place.
- Place the pudding on the preheated baking tray in the oven and cook for 45-50 minutes. The pudding will be ready when it's risen and spongy. To check if it's cooked, snip off the string, remove the lid and insert a knife. It is cooked if the knife comes out clean. If you decide it needs a little longer, put the lid back on (no need to tie with string again) and return to the oven for a few more minutes.
- When the pudding is cooked, remove the lid, run a round bladed knife around the pudding to loosen it and carefully turn out onto a serving plate. Take care as the pudding will be very hot. Spread the low-calorie chocolate syrup over the top of the hot pudding and allow it to melt and run down the sides.
- Serve hot, alone, or with Custard or Chocolate Custard.
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Recipe notes
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2 comments
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Joanne hazlehurstThursday 13th April 2023
How much is 1 portion please as im in a calorie deficit and will need to not go over the portion size thank you
SharonMonday 17th April 2023
Hi Joanne, our Chocolate Sponge Pudding serves 8, so divide it into 8 equal portions. We do this by sight and not weight. If you want to be exact you could weigh the finished dish and divide by 8 to get the exact weight of a portion. Hope this helps!
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