Recipes Terry’s School Cake
- FOR THE SPONGE:
- 180g Butter or Margarine, softened
- 180g Golden Caster Sugar
- 3 Large Eggs, beaten
- 180g Self-Raising Flour
- 3 tbsp Cocoa Powder
- FOR THE CUSTARD:
- 1/2 Terry’s Chocolate Milk Ball
- 600ml Whole Milk
- 3 tbsp Custard Powder
- 2 tbsp Sugar
- 23 x 23cm Baking Tin
- Baking Paper
- Electric Hand Mixer (optional)
Equipment you will need:
- Pre-heat oven to 180C/160C Fan/375F/Gas mark 4 and grease and line a square baking tin with baking paper.
- Put the margarine or butter, sugar, eggs, flour and cocoa into a mixing bowl and beat with a hand electric mixer for 2 to 3 minutes, until all of the ingredients are combined and the mixture is light and fluffy.
- Pour or spoon the sponge mixture into the baking tin and bake for 25 to 30 minutes until the sponge cake springs back when touched in the middle, and is well risen.
- Remove from the oven and allow to cool for 5 minutes. Cut into squares to serve whilst still warm, with chocolate custard.
- Now for the custard! Put the custard powder, and the sugar into a mixing bowl and add a little of the milk to make a paste.
- Heat the remaining milk in a saucepan until it is hot but not boiling. Add half of a Terry’s Chocolate Milk and stir until chocolate has melted fully into the milk.
- Pour the hot milk over the custard powder mixture and stir well until dissolved.
- Pour all of the mixture back into the saucepan and bring to boil stirring all the time so a layer doesn’t burn on the bottom of the pan.
- Once the mixture has thickened, remove from the heat, pour into a jug and serve with the chocolate sponge.
