20 sep

Chocolate Pudding

Mrs Heyde, Eastwood-Epping Branch

SERVES 6

125 g dark chocolate, chopped

150 ml milk

125 g caster sugar

125 g (½ cup) butter, softened

2 eggs, separated

180 g (3 cups, lightly packed) fresh breadcrumbs

Bring a large saucepan of water to the boil for steaming, placing a small heatproof plate upside down in the water to keep the pudding basin off the base of the pan. Lightly grease a 1.5 litre (6 cup) capacity pudding basin.

Combine the chocolate and milk in a small saucepan and heat, stirring often, over medium–low heat, until the chocolate has melted and the mixture is smooth. Remove from the heat and cool slightly.

Using an electric beater, beat the sugar and butter in a bowl until light and creamy. Stir in the yolks, breadcrumbs and chocolate mixture.

Using clean beaters, whisk the egg whites in a bowl until firm peaks form. Fold into the pudding batter.

Spoon the batter into the basin, cover tightly and lower it into the boiling water. Steam for 1 hour, or until cooked through, adding more water to the pan as required.