(Source: Granny Keeling – ‘Definitely Different’ Daily Telegraph cookbook)
2½ oz butter
2½ oz caster sugar
4 eggs
2½ oz unblanched almonds (ground)
2½ oz dark chocolate (melted)
Whipped cream
Hot chocolate sauce
Prepare a pudding basin by buttering it and sprinkling it lightly with sugar.
Cream butter and sugar, separate the eggs, beat in the yolks one by one. Whip egg whites until stiff, fold into the creamed mixture and add the almonds alternately with the chocolate. Turn into the basin. Steam for ¾ hour.
Turn pudding on to a hot plate, top with chilled whipped cream and pour hot chocolate sauce over it. (Also nice served cold).
Chocolate sauce can be made with cocoa, sugar and water. Mix together with enough water to make a thin liquid. (Test for sweetness, don't overdo the sugar). Bring to boil, simmer and reduce to required thickness (ie. a syrup).
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