Chocolate Pudding

Ingredients

• lj pints of milk
• 4 table-spoonfuls of scraped Chocolate
• 2 table-spoonfuls of boiling-water
• 4 table-spoonfuls of caster sugar
• 4 table-spoonfuls of cornflour
• 1 teaspoonful of salt
• six or eight eggs

Method

1. 1

   Boil milk, mix chocolate with boiling water and sugar until smooth, stir into boiling milk.

2. 2

   Mix cornflour with milk and salt, pour into boiling milk, stir for three minutes.

3. 3

   Pour into a mould, let it set, and serve with cream.

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.

Chocolate Pudding'. — (1) Put lj pints of milk into a pan to boil. Put 4 table-spoonfuls of scraped Chocolate into a small saucepan, with 2 table-spoonfuls of boiling -water and 4 table-spoonfuls of caster sugar, and put the pan over the fire until the paste is smooth and glossy ; then stir it into the boiling milk. Mix 4 table- spoonfuls of cornflour with j pint of milk and 1 teaspoonful of salt ; pour this into the boiling milk, and stir for about three minutes. Take a fancy mould, dip it into water, pour in the mixture, and let it remain for a quarter-of-an-hour ; then turn it out on to a dish, and heap some well-whipped cream all round it. Sugar and cream, or vanilla sauce, may be served with it. (2) Put in a saucepan 3oz. of grated Chocolate, 1 teaspoonful each of nutmeg and cinnamon, and lqt. of milk, the latter being added gradually whilst stirring, put the lid on, and let the mixture come to the boil. Take the saucepan off the fire for a few minutes whilst the Chocolate is stirred up from the bottom, and press out the lumps ; then put it on the fire again, and when it boils, stir in slowly alb. of caster sugar; then set it away to cool. Beat six or eight eggs

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