fat for greasing
1 stick (8 Tbsp)4 oz (100 g) butter
4 oz (100 g) drinking chocolate powder
7/8 cup (100 g) 4 oz ground almonds
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
1 egg, beaten
4 oz (100 g) Petit Beurre biscuits
whipped cream to decorate
1 stick (8 Tbsp)4 oz (100 g) butter
4 oz (100 g) drinking chocolate powder
7/8 cup (100 g) 4 oz ground almonds
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
1 egg, beaten
4 oz (100 g) Petit Beurre biscuits
whipped cream to decorate
method
1. Grease a 676 g (1 1/2 lb) baking tin.
2. In a mixing bowl, cream the butter and chocolate powder together. Work in the ground almonds.
3. Put the sugar into a heavy bottomed saucepan. Add 30 ml (2 tbsp) water and heat gently until the sugar has melted. Set aside to cool.
4. Gradually add the syrup to the ground almond mixture, working it in well. Add the egg in the same way and beat the mixture until light and creamy.
5. Break the biscuits into small pieces and fold into the pudding mixture. Spoon into the prepared tin, pressing the mixture down well. Cover and freeze until firm.
6. To serve the pudding, thaw at room temperature for 45 minutes, then turn out on a serving dish.
7. Decorate with whipped cream.
2. In a mixing bowl, cream the butter and chocolate powder together. Work in the ground almonds.
3. Put the sugar into a heavy bottomed saucepan. Add 30 ml (2 tbsp) water and heat gently until the sugar has melted. Set aside to cool.
4. Gradually add the syrup to the ground almond mixture, working it in well. Add the egg in the same way and beat the mixture until light and creamy.
5. Break the biscuits into small pieces and fold into the pudding mixture. Spoon into the prepared tin, pressing the mixture down well. Cover and freeze until firm.
6. To serve the pudding, thaw at room temperature for 45 minutes, then turn out on a serving dish.
7. Decorate with whipped cream.
serving amount
serves 6 - 8
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