Chocolate Pudding

Ingredients

• 1/2 lb. chocolate
• 3 oz. sugar
• 1/2 lb. finger biscuits
• 4 pint of milk
• 3 eggs
• 1 teaspoonful essence of vanilla
• 6(1. worth double cream

Method

1. 1

   Grate the chocolate, place it in a saucepan, pour over the milk, and stir all well together until smooth.

2. 2

   Crumble the biscuits and add them.

3. 3

   Place the saucepan over the fire and stir all till boiling.

4. 4

   Allow it to boil for 5 minutes.

5. 5

   Take saucepan from the fire and let the contents cool, drop in one by one the yolks of eggs, add the sugar, beat well together.

6. 6

   Place the whites of eggs on a plate and with a knife whip them to a stiff froth.

7. 7

   Mix them lightly with the other ingredients.

8. 8

   Grease thoroughly a mould, pour in the mixture.

9. 9

   Cover the mould with a sheet of paper, place in saucepan half full of boiling water and boil for hours.

10. 10

    Turn out on hot dish and pour round quickly a little whipped cream.

Nutrition per serving

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 32. The excerpt below is the record exactly as published.

CHOCOLATE PUDDING (German). J lb. vanilla chocolate. Milk, i lb. cornflour. Sugar. Butter. Break the chocolate into little bits and bring it and the milk to the boil, stirring all the time till quite smooth. Mix 74 the corn-flour with some milk and stir in, stirring carefully to prevent lumps, then add the sugar and a small piece butter, and stir all firmly till smooth and well cooked; then pour into a mould and stand till cold, and then turn out. Miss Helen Rankine, Edinburgh. CHOCOLATE PUDDING. ^ lb. chocolate. 3 oz. sugar. ^ lb. finger bi.scuits. 4 pint of milk. 3 eggs. I teaspoonful essence of vanilla. 6(1. worth double cream

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