fat for greasing
2 oz (50 g) plain chocolate
125 ml (4 fl oz) milk
3 Tbsp (40 g) butter or margarine
3 1/2 tbsp (40 g) caster sugar (superfine granulated)
2 eggs, separated
4 oz (100 g) stale white breadcrumbs
1.25 ml (1/4 tsp) baking powder
2 oz (50 g) plain chocolate
125 ml (4 fl oz) milk
3 Tbsp (40 g) butter or margarine
3 1/2 tbsp (40 g) caster sugar (superfine granulated)
2 eggs, separated
4 oz (100 g) stale white breadcrumbs
1.25 ml (1/4 tsp) baking powder
for the decoration
Chocolate Caraque or grated chocolate
strawberries, halved, (optional)
strawberries, halved, (optional)
method
1. Grease a 750 ml (1 1/4 pint) pudding basin or 6 dariole moulds.
2. Prepare a steamer or half fill a large saucepan with water and bring to the boil.
3. Grate the chocolate into a saucepan, add the milk and heat slowly to dissolve the chocolate.
4. Cream the butter or margarine with the sugar in a mixing bowl. Beat in the egg yolks with the melted chocolate mixture. Add the breadcrumbs and baking powder.
5. In a clean, grease-free bowl, whisk the egg whites until fairly stiff. Fold them into the pudding mixture.
6. Spoon the mixture into the prepared basin or moulds, cover with greased greaseproof paper or foil and secure with string.
7. Put the pudding or puddings in the perforated part of the steamer, or stand it (them) on an old plate in the saucepan of boiling water.
8. The water should come halfway up the sides of the basin. Cover the pan tightly and steam over gently simmering water for 1 hour for a large pudding, or 30 minutes for individual moulds.
9. Leave for 3 - 5 minutes at room temperature to firm up, then turn out.
10. Serve with Chocolate Cream Sauce, Mocha Sauce or whipped cream.
11. Top the puddings with chocolate caraque or grated chocolate and decorate with fresh strawberries when in season.
2. Prepare a steamer or half fill a large saucepan with water and bring to the boil.
3. Grate the chocolate into a saucepan, add the milk and heat slowly to dissolve the chocolate.
4. Cream the butter or margarine with the sugar in a mixing bowl. Beat in the egg yolks with the melted chocolate mixture. Add the breadcrumbs and baking powder.
5. In a clean, grease-free bowl, whisk the egg whites until fairly stiff. Fold them into the pudding mixture.
6. Spoon the mixture into the prepared basin or moulds, cover with greased greaseproof paper or foil and secure with string.
7. Put the pudding or puddings in the perforated part of the steamer, or stand it (them) on an old plate in the saucepan of boiling water.
8. The water should come halfway up the sides of the basin. Cover the pan tightly and steam over gently simmering water for 1 hour for a large pudding, or 30 minutes for individual moulds.
9. Leave for 3 - 5 minutes at room temperature to firm up, then turn out.
10. Serve with Chocolate Cream Sauce, Mocha Sauce or whipped cream.
11. Top the puddings with chocolate caraque or grated chocolate and decorate with fresh strawberries when in season.
serving amount
serves 6
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