Chocolate Sponge Pudding with hidden Marmalade Centre

200g Butter (softened)                                     3 Free Range Eggs

200g Self Rasing Flour (sifted)                      1/2  tsp Natural Vanilla Essence

200g Caster Sugar                                           2 tbls cocoa (sifted)

200g Grated Dark Chocolate (best possible quality)

300g Marmalade

250 mL water (vary according to consistency of your marmalde)


Sift flour and cocoa into bowl, add sugar.  Make a well in centre, add all other ingredients and beat until combined and smooth.  Place in well greased, oven proof pudding basin and bake at 180 degrees C for 20-30 minutes, until just cooked.  Place Marmaalde in a saucepan with water and heat gently, allow to cool until it can be handled in a piping bag.  Fill piping bag with marmalade and press nozzle into the centre of the pudding, repeat in 3 to 4 different positions.  Invert pudding and serve.                              


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