Steamed Chocolate Nut Pudding

Ingredients

• 2 tablespoons sugar
• 5 egg yolks
• ^ cup flour
• 4 tablespoons Lowney's Premium Chocolate grated
• 1 cup sugar
• 1 cup finely chopped nuts
• 5 egg whites
• ^ cup milk
• 1 tablespoon butter
• teaspoon salt

Method

1. 1

   Mix first five ingredients and boil two minutes.

2. 2

   Beat yolks of eggs until lemon-colored and thick; add sugar, beat five minutes; add nuts, then add to chocolate mixture.

3. 3

   When well blended, cut and fold in the whites of eggs beaten until stiff.

4. 4

   Pour into buttered mold and steam one and one half hours.

5. 5

   Remove from mold and serve with hard sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 84. The excerpt below is the record exactly as published.

1 cup sugar | teaspoon salt Mix sugar, eggs and pineapple; bake in slow oven until set. Unmold, garnish Avith beaten cream, the leaves of the pineapple and cherries. DESSERTS 213 HOT DESSERTS Duchess Pudding 1 cup scalded milk I cup cocoa f cup soft bread crumbs i cup sugar i cup grated cocoanut 1 teaspoon lemon juice 2 egg yolks 2 egg whites \ teaspoon salt Soak bread in scalded milk until soft. Add cocoanut, sugar, cocoa, lemon juice and salt ; beat well; add yolks of eggs slightly beaten, and cut and fold in the well- beaten whites. Turn into well-buttered pudding dish and bake in a moderate oven 30 minutes. Serve hot or cold. Baked Chocolate Souflae 2 tablespoons butter 2 tablespoons hot water 2 tablespoons flour 3 squares Lowney's Premium f cup milk Chocolate 1 cup sugar yolks of 3 egg 1 teaspoon salt whites of 3 eggs 1 teaspoon vanilla Melt butter ; add flour ; when smooth, add milk ; cook five minutes ; add sugar and salt. Melt chocolate ; add hot water and flour mixture ; cook five minutes ; cool ; add yolks of eggs beaten well ; cut and fold in the well-beaten whites. Flavor ; bake in a buttered baking dish in a mod- erate oven twenty to thirty minutes. Serve immediately with sugar and cream, or beaten cream, or butter and sugar sauce. Chocolate Bread Pudding f cup bread crumbs 2 eggs 2 cups scalded milk i teaspoon salt 3 squares Lowney's Premium | teaspoon vanilla Chocolate melted i cup cold milk f cup sugar Mix all ingredients in the order given. Pour into a buttered baking dish, set into a pan of hot water, and bake 214 lownet's cook book one hour in a moderate oven ; stir twice during the bak- ing to keep chocolate from rising to the top. Chocolate Raisin Pudding 1^ cups fine cracker crumbs 1 egg 2\ cups milk 1 cup seeded raisins I cup molasses \ cup cocoa, or \ teaspoon salt 2 squares Lowney's Premium Chocolate melted Soak cracker crumbs in milk, add remaining ingredi- ents, turn into a buttered pudding dish, and steam four hours. Serve either hot or cold with cream sauce. Chocolate Balls I cup butter 2\ cups flour 1 cup sugar 3 teaspoons baking powder \ cup milk 4 egg whites 2 squares Lowney's Premium \ teaspoon salt Chocolate grated Cream butter ; add chocolate and sugar, flour in which baking powder and salt have been sifted, and milk ; beat well, cut and fold in beaten whites of eggs. Pour into individual molds or popover cups and steam forty minutes. Serve with chocolate sauce. Chocolate Nut Pudding 1 cup soft bread crumbs 2 egg yolks 2 cups scalded milk | cup sugar 1 cup chopped nuts juice and grated rind of 1 lemon I teaspoon salt 2 egg whites beaten until stiff Mix first seven ingredients ; when well blended, cut and fold in the whites of eggs ; pour into individual molds, and bake twenty to thirty minutes. Serve hot with cream or fruit sauce. See colored illustration, Plate V, opposite. p-w^ I 'sdSK WL'l f^ hjtj^- ' *^^ y CHOCOLATE NUT PUDDING Plate V. For Recipe see page 214 CHOCOLATE AND RICE PUDDING Plate VI. For Recipe see page 215 COCOA FRUIT PUDDING Plate VII. For Recipe see page 215 CHOCOLATE CREAM PIE Plate VIII. For Recipe see page 240 DESSERTS 215 Chocolate and Rice Pudding 4 tablespoons rice ^ cup sugar 2 cups milk ^ cup Lowney's Always Ready 1 teaspoon salt Chocolate Powder, or 2 tablespoons butter 2 squares Lowney's Premium 1 teaspoon vanilla Chocolate I cup beaten cream | cup seeded raisins 2 egg whites Soak rice in milk one half hour ; add salt and cook in double boiler until rice is tender. Mix butter, sugar, chocolate, raisins and vanilla; add cooked rice, cream and beaten whites. Fill buttered baking dish, cover with a meringue, brown in a moderate oven, and serve either hot or cold. Milk may be substituted for the beaten cream if a less rich pudding is desired. See colored illustration, Plate VI, opposite. Cocoa Fruit Pudding I cup Lowney's Cocoa 1 cup brown sugar I cup beef suet 2 eggs 1 cup figs finely chopped ^ cup milk 2^ cups soft bread crumbs | teaspoon salt Chop suet, figs and bread crumbs in meat chopper. Add remaining ingredients, and steam three hours. Serve with hot chocolate sauce, or cream sweetened and flavored. See colored illustration, Plate VII, opposite. Steamed Chocolate Nut Pudding 2 tablespoons sugar 5 egg yolks ^ cup flour I cup sugar 4 tablespoons Lowney's Premium 1 cup finely chopped nuts Chocolate grated 5 egg whites ^ cup milk 1 tablespoon butter \ teaspoon salt

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