Chocolate Pudding

Ingredients

• One and a half ounces of ' chocolat M6nier '
• three-quarters of a pint of milk
• two Eggs
• a tablespoonful of milk

Method

1. 1

   Mix chocolate with a tablespoon of milk, then add boiling milk and mix well.

2. 2

   Boil for 5-6 minutes.

3. 3

   Remove from heat, cool slightly, and add beaten eggs.

4. 4

   Pour into a buttered mould, cover, and steam for 30-35 minutes.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 26. The excerpt below is the record exactly as published.

three-quarters of a pint of milk pre- viously scalded* and become cold, two large Gggs, enough butter to butter the mould. Put the sugar and water in a saucepan, and boil quickly until the syrup is a bright orange colour and somewhat thick. When it becomes this colour, and before it has time to darken and turn into a brittle toffy, pour some of it into the bottom of the mould, and let it cool. Whilst the caramel is setting in the mould, put the milk into the saucepan in which the * Milk that has been boiled and has become cold is less likely to curdle when making custard puddings than unboiled milk. * They gather^ they gather hot custards in spoons* * Rehearsal.* ii6 SWEETS. * Let Jane have her fruit and her custard^ Ingoldsby. caramel has been prepared, and boil it. Remove it from the fire, and when it has slightly cooled, mix the beaten eggs into it, and pour the whole into the mould. Cover this with paper, and steam very slowly for half an hour. Leave the pudding in the mould five minutes before turning out, as this reduces the risk of its falling flat. Mix two or three tablespoonfuls of the caramel with a little hot water, and serve round the pudding as sauce. A teaspoonful of orange- flower water can be added. (Bfnget ipu&bfng* Four ounces of brown-bread crusts, three ounces of finely chopped suet, one ounce of * Yes^ by St, Anne! and ginger shall be hot in the mouth too P * Twelfth Night/ "7 SWEETS. * It fell about the Martinmas time, And a gay time it was then. When our gudeivife got puddings to maJ^, And she boiled them in the pan,^ * Barrin* of the Door.* brown sugar, one ounce of chopped raisins, one teaspoonful of powdered ginger, one tablespoonful of treacle, one t^^gy candied peel, a dozen stoned raisins. Soak in cold water for six or eight hours the brown-bread crusts ; drain off the water and squeeze the crusts as dry as possible in a cloth. Put the bread into a basin, add the suet, the sugar, the chopped raisins, the ginger, the treacle, and the egg well beaten; mix these well together. Butter and ornament a round basin with strips of candied peel and stoned raisins, and pour the mixture into it. Tie a cloth loosely over the top, and boil or steam for three hours. Serve with fruit-sauce. • He spake of feasting such as never boy, Taught in his school, was fated to enjoy, ^ Crabbe. SWEETS. ' In fumes of burning chocolate shall glow^ And tremble at the sea that froths below,* Pope. Cbocolate pubbing. One and a half ounces of ' chocolat M6nier ' grated, three-quarters of a pint of milk, two G&gs, a tablespoonful of milk. Mix the chocolate smoothly with the table- spoonful of milk ; pour on to this the three- quarters of a pint of milk boiling, and mix well together. Boil quickly for five or six minutes, by which time the chocolate will be dissolved. Remove the pan from the fire, and when it has cooled a few minutes, add the eggs well beaten previously. Pour the custard into a buttered mould, cover the top with kitchen- paper, twisting this tightly round the sides, and steam slowly for half an hour if in a metal * Lord Henry has discussed his chocolated Byron. 119 SWEETS. * A certain knight swore by his honour they were good pancakes* * As You Like It.' mould; if in a china mould, five minutes longer. If served with sauce, this must be made of milk and chocolate well boiled, and flavoured with vanilla. If the chocolate used for this pudding is not sweet, a teaspoonful of sugar will be required with the milk in making it. jftencb ipancaftes* The weight of two eggs

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