Chocolate Pudding

Ingredients

• Two ounces chocolate
• One gill milk
• Three and a half ounces bread crumbs
• One and a half ounces butter
• One and a half ounces sugar
• Two small eggs
• Vanilla essence

Method

1. 1

   Put the milk and chocolate into a saucepan, and dissolve the chocolate.

2. 2

   Cream the butter, break the eggs, and separate the yolks from the whites.

3. 3

   Whip the whites stiffly.

4. 4

   Add the yolks and a few crumbs to the butter and sugar, and mix thoroughly.

5. 5

   Add the chocolate and the rest of the crumbs, mixing well.

6. 6

   Add the whites and mix lightly.

7. 7

   Pour into a greased mould; cover with greased paper; steam steadily for about 45 minutes.

8. 8

   Turn onto a hot dish and pour custard sauce round.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 39. The excerpt below is the record exactly as published.

One gill milk. Rind of half a lemon. Pinches of nutmeg and cin- namon. A little lemon juice. Make the crumbs, grate the lemon rind, cream the butter and sugar, add the yolks of the eggs, and beat well. Add the cinnamon, nutmeg, crumbs, and milk. Soak for a short time, then mix lightly the stiffly-whipped whites of the eggs. Pour the mixture into a buttered tin or bowl ; steam gently from three-quarters to one hour. Turn the pudding out, and pour wine sauce round. Cocoanut Pudding* One ounce bread crumbs. One ounce cake crumbs. Two ounces cocoanut. One ounce sugar. One ounce butter. One and a half gills of milk. Two small eggs. A little vanilla essence. Put the cocoanut and milk into a saucepan, bring to the boil, then simmer for about ten minutes until the milk is absorbed. Cream the butter and sugar, and add the cake and bread crumbs, the cocoanut, and the yolks of the eggs. Mix well, and flavour with vanilla essence. Beat up the whites of the eggs stiffly, then mix lightly with the other ingredients. Turn the mixture into a greased bowl, cover with greased paper, and steam gently for about an hour. Turn the pudding on to a hot dish, and pour round jam sauce. 7 98 PLAIN COOKERY RECIPES. Chocolate Two ounces chocolate. One gill milk. Three and a half ounces bread crumbs. Pudding* One and a half ounces butter One and a half ounces sugar

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