Mrs Crocombe’s Chocolate Pudding
Ingredients
For the pudding
- 225 g dark chocolate
- 80 g dried breadcrumbs
- 285 ml whole milk
- 140 g salted butter
- 115 g caster sugar
- 3 large eggs, separated
- Pinch of @maldonsalt
- Butter, for greasing
Instructions
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Butter your pudding basin very generously. Add the chocolate, milk and butter to a saucepan and heat gently until melted and smooth.
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Stir in the breadcrumbs and cook over a low heat for 1 to 2 minutes until thickened.Remove from the heat. The mixture should be thick but still spoonable. Add a little extra milk if needed.
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Whisk the egg yolks and sugar until pale, then stir into the warm chocolate mixture with a pinch of Maldon salt. Whisk the egg whites to soft peaks and gently fold them through.
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Spoon into the prepared basin, leaving a little room at the top. Cover tightly with pleated baking parchment and foil. Place in a large saucepan and pour in enough boiling water to come halfway up the basin. Cover and steam gently for 50- 60 minutes, topping up the water when needed. Leave for 5 minutes, then carefully turn out. Serve warm with plenty of cold cream.
Notes
Committed to this collection by the hand of Hunter.
