Baked Chocolate Pudding

Ingredients

• 1 tea-cupful bread-crumbs
• 2 table-sps. grated chocolate
• A pinch of salt
• pt. milk
• 2 table-sps. sugar
• 2 or 3 drops vanilla
• 2 eggs
• Some scraps of pastry
• i doz. sweet almonds

Method

1. 1

   Take a pie dish, about a 1^-pint size, and line the sides and border with pastry.

2. 2

   Prepare the mixture by putting the bread-crumbs and half the sugar into a basin with a pinch of salt and a few drops of vanilla.

3. 3

   Grate or shred the chocolate and dissolve it in a small saucepan with the milk.

4. 4

   When quite smooth, pour it over the bread-crumbs, and allow the mixture to soak a few minutes.

5. 5

   Then add the yolks of eggs, pour the mixture into the prepared pie dish, and bake in a moderate oven until the pastry is browned and the mixture feels firm to the touch.

6. 6

   Beat the whites of eggs to a stiff froth, add the remainder of the sugar finely sifted, and pile this meringue on the top of the chocolate mixture.

7. 7

   Blanch and split the almonds, stick them here and there into the beaten white, and return the pudding to a very moderate oven until the meringue is dry and lightly browned.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 662. The excerpt below is the record exactly as published.

Baked Chocolate Pudding 1 tea-cupful bread- crumbs. 2 table-sps. grated chocolate. A pinch of salt. \ pt. milk. 2 table-sps. sugar. 2 or 3 drops vanilla. 2 eggs. Some scraps of pastry, i doz. sweet almonds

Cook this with the app: pantry check, scaling, and the assistant.