Chocolate Puddings

Ingredients

• 1l packet Green's Sponge Mixture (Chocolate Flavour)
• 2 Begs
• 3 ors, Buiter
• a pinch of Salt

Method

1. 1

   Whisk the Eggs well with the Salt and gradually add the Sponge Mixture, beating well.

2. 2

   Add the creamed Butter and beat all to a smooth batter.

3. 3

   Pat into 14 well-greased Castle Pudding Tins and bake in a moderate oven for 10 to 15 minutes.

4. 4

   Serve hot with hot Custard Sauce or Chocolate Custard prepared from Green's Chocolate Mould using 1.5 pints of Milk.

As published

This recipe was extracted from Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 14. The excerpt below is the record exactly as published.

CHOCOLATE PUDDINGS. INGREDIENTS.—1l packet Green's Sponge Mixture (Chocolate Flavour), 2 Begs, 3 ors, Buiter, « pinch of Salt. Mstuop.— Whisk the Eggs well with the Salt and gradually add the Sponge Mixture, beating well. Add the creamed Butter and beat all to a smooth batter. Pat into I4 well- greased Castle Pudding Tins (see inside back cover) and bake in a moderate oven for from 10 to 15 MINUS Serve as hot as possible with hot Custard Sauce or Chocolate Custard prepared from Green's Chocolate Mould made according to the usual directions, but using 1} pints of Milk instead of the usual ] pint. It is important that this Dish is served as hot as possible, a little of the Plain or Chocolate Custard being served with the Puddings and the remainder separately in a_= sauce- boat. (Regulo Setting No. 5) ROYAL PUDDING. Follow the usual directions for a Victoria Swiss Roll (see page 4), with these exceptions: When making the Roll, sprinkle the Sugar very lightly over the paper used for rolling—that is, use enfy just sufficient to prevent sticking ; do not sprinkle Sugar over the Sponge after it has been rolled, and use the Jam or Marmalade inside the Roll very sparingly indeed. Just before bringing to table, pour some hot Jam or Marmalade over the Roll, or serve in a sauce boat, to be used as desired 24 This dish is particularly delicious if served with Cream. If the Jam or Marmalade is used separately as a Sauce, this will allow any remaining portion of the Roll to be used afterwards as a Cake for tea; but whether or not the Jam or Marmalade is poured over the Roll, the remainder can be used for Trifle. After the Jam or Marmalade has been poured over the Roll, garnish with Desiccated Cocoanut. (Regulo Setting No. 6) GINGER PUDDING. Mix well the contents of one large packet of Green’s “ Jinjaleena,”’ 4 ozs. Suet or Butter, 1 oz. Candied Lemon Peel, 1 Egg (well beaten), about 4 pint of Milk and a pinch of Salt

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