26 may

Weethalle Chocolate Pudding

Mrs A E Hill, Weethalle Branch

SERVES 6

250 g (4¼ cups) fresh breadcrumbs

600 ml milk

1 tablespoon cocoa

2 eggs, beaten well

75 g (¹/₃ cup) caster sugar

custard or whipped cream, to serve

Preheat oven to 180°C. Lightly grease a 7 cm deep, 19 cm round baking dish.

Combine crumbs and milk in a saucepan and cook over medium–low heat, stirring often, for 5–10 minutes, or until the mixture forms a thick paste. Remove from the heat and cool slightly. Stir in the remaining ingredients and pour batter into the baking dish.

Bake for 30 minutes, or until firm.

Serve pudding hot or at room temperature, with custard or whipped cream.