Chocolate Pudding

Ingredients

• 1 lb. chocolate, grated
• 1 lb. ginger biscuits
• 3 eggs
• 3 oz. sugar
• ½ pint milk
• 4 teaspoonful vanilla
• 5 pint thick cream

Method

1. 1

   Put the chocolate and biscuit crumbs into a saucepan, add the milk, and boil together three or four minutes; allow this to cool slightly, then add the yolks of the eggs and whites whipped to a stiff froth; butter a mould thoroughly, pour in the mixture, cover with buttered paper and steam for hours; turn out, and when cool serve round it the cream whipped to a stiff froth, flavoured with a little sugar and vanilla.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 33. The excerpt below is the record exactly as published.

^ pint milk Line a flat dish with short pastry, household (page 85), using 4 oz. flour, and decorate the edges ; beat up the eggs, add to them the sugar and nutmeg, then the milk, which should be boiling ; mince the peel and raisins rather coarse, add these with the currants to the custard ; pour into the prepared dish, bake half-an-hour, or until set; cover with castor sugar ; serve hot or cold. No. 157. CHOCOLATE PUDDING. i lb. chocolate, grated I lb. linger biscuits 3 eggs 3 oz. sugar ^ pint milk 4 teaspoonful TaniUa 5 pint thick cream Put the chocolate and biscuit crumbs into a saucepan, add the milk, and boil together three or four minutes ; allow this 68 to cool slightly, then add the yolks of the eggs and whites whipped to a stiff froth ; butter a mould thoroughly, pour in the mixture, cover with buttered paper and steam hours ; turn out, and when cool serve round it the cream whipped to a stiff froth, flavoured with a little sugar and vanilla. A border mould may be used and the cream served in the centre if prefeiTed. No. 168. CHERRY PUDDING. 2 oz. butter 1 pint milk Bind of 1 lemon, grated 3 eggs J lb. dried cherries 2 oz. flour lb. bread crumbs i lb. sugar 1 teaspoonful vanilla

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