Chocolate Pudding

Ingredients

• alb. of caster sugar
• six or eight eggs
• 3 heaped table-spoonfuls of grated Chocolate
• 2oz. of butter

Method

1. 1

   Warm the butter and beat it to a cream with the sugar.

2. 2

   Mix in the beaten yolks of the eggs and grated Chocolate.

3. 3

   Whisk the whites of the eggs to a stiff snow and mix in.

4. 4

   Butter a dome-shaped mould, fill it with the mixture, cover with buttered paper, and bake in a moderate oven.

5. 5

   Serve cold.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 333. The excerpt below is the record exactly as published.

alb. of caster sugar; then set it away to cool. Beat six or eight eggs very light, pour them into the pan of Chocolate when this is quite cold, beat all well together, and bake. It will bake best by being put in a pan of boiling water. To be eaten cold. (3) Warm 2oz. of butter, and beat it to a cream with 2oz. of caster sugar ; then mix in the beaten yolks of three Chocolate — continued . eggs, and 3 heaped table-spoonfuls of grated Chocolate. Whisk the whites of the three eggs to a stiff snow, and mix this in. Butter the interior of a dome-shaped mould, fill it with the mixture, tie a sheet of buttered paper over the top, and bake it in a moderate oven. When cooked, turn the contents of the mould on to a hot dish that has been garnished with a folded napkin, or an ornamental dish-paper, and serve. (4) Put joz. of gelatine in as much cold water as will cover it, and let it soak ten minutes ; then put the gelatine into a small saucepan on the stove, and stir it in until it is melted, but do not let it boil. As soon as it is melted, take it off the stove and let it cool a little. Mix jib. of grated Chocolate with 1 pint of milk till it forms a smooth paste, put this into another saucepan on the stove, and stir till it boils. Put the yolks of four eggs into a bowl, cover them with 2oz. of sugar, and pour over them the hot Choco- late and milk ; pour this quickly from the bowl into the saucepan, and stir it over the fire for two or three minutes, but not allowing it to boil. Take the saucepan from the stove, put in a few drops of essence of vanilla, and stir into it the melted gelatine. Wet the inside of a 1 ) -pint mould to prevent sticking, pour the pudding into it, and put it in a dry cool place till the pudding sets ; then turn it out on a glass dish, and serve. (5) Grate jib. of Chocolate, and rub six penny stale sponge cakes through a fine wire sieve. Put 4oz. of butter in a saucepan with 1 teacupful of milk, and place it over the fire until the butter is melted. Then mix in the grated Chocolate and cake crumbs, and stir it until thick. Take the saucepan off the fire and let the contents cool a little. Separate the yolks and whites of three eggs, beat the yolks well with 3 table-spoonfuls of caster sugar and a few drops of essence of vanilla, and stir them into the above mixture. Whisk the whites of the eggs to a stiff froth, and mix them in lightly at the last. Butter a mould, pour the mixture into it, cover it with a sheet of buttered paper, stand it in a saucepan with boiling water to three-parts its height, and steam for two hours. Care must be taken that the water does not enter at the top of the mould. Beat the yolks of two eggs well with 1 table-spoonful of caster sugar and j pint of sherry ; pour this into a small basin, which stand in a saucepan of boiling water, and whisk it well over the fire until of a thick creamy froth. When the pudding is cooked, turn it on to a hot dish, pour the sauce round it, and serve. Chocolate Pudding with Almonds. — (1) Blanch and pound in a mortar 4oz. of almonds ; warm 2oz. of butter

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