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For the chocolate sponge:

  • Caster sugar 150 g
  • Self raising flour 170 g
  • Cocoa powder 20 g
  • Egg 150 g
  • MEADOWLAND Professional 250g 75 g
  • Whole milk 40 ml
  • Tinned cherries (in Light Syrup) 600 g
  1. Advance preparation:

    • Pre-heat the oven to 170c.
    • Line the baking tray with greaseproof paper.
    • Drain the cherries and ensure they are pitted prior to use.
  2. For the chocolate sponge:

    • Cream together the MEADOWLAND Professional 250g and caster sugar.
    • Slowly add in the eggs, if the mixture starts to separate add in a little of the self raising flour.
    • Mix in the remaining self raising flour and cocoa powder.
    • Add in the semi-skimmed milk.
    • Fold through the cherries then place into the baking tray.
    • Cook for 20 minutes or until cooked through when checked with a skewer.
    • Remove from the oven and allow to cool.
  3. To serve:

    • Cut into 120g portions toserve.