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1
First grease a 2 cup heatproof bowl.
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2
In a medium bowl, cream your margarine and sugar until the are light and fluggy, and then beat your eggs into this mixture.
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3
Next, stir in the flour a little at a time, and then add the baking powder.
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4
Stir in milk and coffee extract, combining until it forms a smooth batter.
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5
Spoon this mixture into the prepared heatproof bowl, and cover the bowl with a pleated piece of baking parchment, and then a pleated piece of foil, making sure to form it around the bowl, and then secure with string.
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6
Place bowl in a steamer or large pan and half fill steamer or pan with boiling water.
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7
Cover the steamer or pan for 1-1 1/4 hours, until cooked through.
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8
For the sauce, put milk, brown sugar and cocoa in a medium saucepan and heat on low just until the sugar dissolves.
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9
Blend the cornstarch with 4 tablespoons cold water to make a smooth paste, and stir into the pan.
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10
Turn heat up (med-high) and bring to a boil, stirring until smooth and thickened.
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11
Reduce to low-med and cook over gentle heat for 1 minute.
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12
When 1-1 1/4 hour (s) has passed, remove the string, foil, and paper, and turn the Sponge pudding out onto a serving plate and spoon sauce over the top.
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13
Serve immediately.
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14
(NOTE: the pudding is covered with pleated paper and foil to allow it to rise.
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15
It will not rise if you do not do this properly.)
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16
The foil reacts with the steam and must therefore not be placed directly against the pudding-- be sure to place the paper under the foil.
