Chocolate Pudding

Ingredients

• one quarter of a pound of grated chocolate
• one pint of milk
• one half ounce of gelatine
• two ounces of sugar
• one tea-spoonful of essence of vanilla
• yolks of four eggs
• one half gill of cold water

Method

1. 1

   Soak gelatine in cold water for ten minutes, then melt it in a saucepan without boiling.

2. 2

   Mix milk and chocolate until smooth, then heat until boiling.

3. 3

   Combine yolks and sugar, pour hot chocolate over, and return to heat, stirring constantly.

4. 4

   Remove from heat, add melted gelatine and vanilla.

5. 5

   Pour into a mould and refrigerate until set.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 103. The excerpt below is the record exactly as published.

CHOCOLATE PUDDING. 153 Eailway Pudding. — One tea-cupful of powdered sugar, one tea-cupful of flour, one ounce of butter, one dessert- spoonful of baking-powder, three eggs, one half dozen drops of essence of almonds, one table-spoonful of milk. Grease thoroughly with the butter the inside of a bread- tin. Mix -together in a large bowl the flour and sugar, and add to these, when mixed, the baking-powder. Break the eggs into a small bowl, and beat them until very light, pour in with them the milk, drop into this the essence of almonds ; and when these are well stirred together pour all over the preparation in the large bowl. Now stir all together, and when this is done pour the mixture into the bread-tin, and placing this in a very quick oven bake it for ten minutes. When baked, take tue pudding from the oven, cut it into six or eight equal pieced, and arranging these upon a flat dish, sprinkle over them a little powdered sugar. A wine sauce should be sent to the table with this, to be poured in ladlef uls over the pieces of pudding as they are served. (See "Sauces," page 181.) NOTES. — This pudding should be put into the oven immediately after it is mixed. The baking-powder begins to ferment the in- stant that it is moistened, and it is this process which must be taken advantage of in baking quickly, to raise the pudding and make it light. This pudding may also be used as a tea-cake ; and when so served the pieces should be split open and a spoonful of preserved fruit spread between the slices. Chocolate Pudding.— One quarter of a pound of grated chocolate, one pint of milk, one half ounce of gelatine, two ounces of sugar, one tea-spoonful of essence of vanilla, yolks of four eggs, one half gill of cold water

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