The dessert is a lighter version of the local Sticky Toffee pudding and is a speciality from Cape Town. The sublime sweeter tastes of the sponge are offset by the addition of the imported bitter chocolate and marry well with the coffee custard or Vanilla pod ice cream. The serving style is simple yet elegant, albeit a traditional comfort food.

The customer feedback is extremely positive – it’s the top selling dessert and I receive daily requests for the recipe. The recommended liquid accompaniment would be a decent glass of dessert wine or vintage port.

▪ 100g Double Zero Flour

▪ 120g grade 7 chocolate – 70% - (for studding)

Sieve all dry ingredients. Make a well and add the eggs. Add the melted butter, jam and vinegar. Add the milk. Reserve to one side. Line a greased and floured baking dish (Deep). Bake @ 200c for 30 minutes. Remove briefly from the oven and stud the sponge with the chocolate pieces. Return to the oven for a further 10 minutes.

▪ 200g Granulated White Sugar

Bring to the boil in a separate pot. Reserve to one side. Pour gently over the hot sponge, and leave to soak for approx 20 min. Chill until set. Divide into four portions.