* Grease a 1 litre rectangle
ceramic baking dish and freeze at this time to set a thick hard coating of
butter.
Repeat this step once the first layer has set hard to form a thick even coating
Refrigerate 100g of the chocolate and it will be much easier to grate later
* In a double boiler slowly heat the butter, 100g chocolate and milk till melted and then cool 20 minutes.
* Whisk the flour, 50g grated chocolate and sugar together.
Mix in the egg yolks and melted chocolate mixture
* Add stiff egg whites half at a time and fold. Pour into the frozen buttered 1 Litre baking dish.
* Mix together 50g grated chocolate, brown sugar, cocoa powder and sprinkle evenly over the batter
* Pour the hot water over the back of a measuring cup to carefully cover all the sugar and cocoa mixture
* Put a tray on the bottom shelf of the oven to catch any excess sauce that may spill.
* Put the pudding on the centre shelf in the oven and bake for 40 minutes at 180° then turn the oven off and leave the pudding in the oven for another 15 minutes. Hold the door slightly ajar with an oven mitt. Remove to the bench. Run a knife around the top edge to make sure the pudding will release when turned upside down. Put the larger glass baking dish onto the pudding and compress down for 3 minutes. Carefully turn both dishes upside down and rest 2 minutes.
* Remove the smaller 1 litre baking dish. I use a fork at one end and an oven mitt. Spoon over the excess sauce. Place the pudding back in the warm oven and let stand 20 minutes. This will mature the sauce.
Tip.The pudding will be have risen quite high at the end of the first 40 minutes but will then flatten slightly and should compress nicely when the heavy glass baking dish is put on top. You need the compression to get the right texture. This is a very exact recipe. Take note of the dish size and measure ingredients precisely. Too little or too much and you won't get the right compression.
Repeat this step once the first layer has set hard to form a thick even coating
Refrigerate 100g of the chocolate and it will be much easier to grate later
* In a double boiler slowly heat the butter, 100g chocolate and milk till melted and then cool 20 minutes.
* Whisk the flour, 50g grated chocolate and sugar together.
Mix in the egg yolks and melted chocolate mixture
* Add stiff egg whites half at a time and fold. Pour into the frozen buttered 1 Litre baking dish.
* Mix together 50g grated chocolate, brown sugar, cocoa powder and sprinkle evenly over the batter
* Pour the hot water over the back of a measuring cup to carefully cover all the sugar and cocoa mixture
* Put a tray on the bottom shelf of the oven to catch any excess sauce that may spill.
* Put the pudding on the centre shelf in the oven and bake for 40 minutes at 180° then turn the oven off and leave the pudding in the oven for another 15 minutes. Hold the door slightly ajar with an oven mitt. Remove to the bench. Run a knife around the top edge to make sure the pudding will release when turned upside down. Put the larger glass baking dish onto the pudding and compress down for 3 minutes. Carefully turn both dishes upside down and rest 2 minutes.
* Remove the smaller 1 litre baking dish. I use a fork at one end and an oven mitt. Spoon over the excess sauce. Place the pudding back in the warm oven and let stand 20 minutes. This will mature the sauce.
Tip.The pudding will be have risen quite high at the end of the first 40 minutes but will then flatten slightly and should compress nicely when the heavy glass baking dish is put on top. You need the compression to get the right texture. This is a very exact recipe. Take note of the dish size and measure ingredients precisely. Too little or too much and you won't get the right compression.
50g butter to grease the dish
90g salted butter
100g cooking chocolate (50% cocoa)
100ml full cream milk
120g self raising flour,
50g grated cooking chocolate,
60g Castor Sugar
2 egg yolks
2 egg whites whisked with 5g sugar
50g grated cooking chocolate
4 tbs brown sugar
1 Tbs Cocoa Powder
320ml hot water
90g salted butter
100g cooking chocolate (50% cocoa)
100ml full cream milk
120g self raising flour,
50g grated cooking chocolate,
60g Castor Sugar
2 egg yolks
2 egg whites whisked with 5g sugar
50g grated cooking chocolate
4 tbs brown sugar
1 Tbs Cocoa Powder
320ml hot water
In the 1970's I became hooked on Big Sister chocolate pudding. Usually once a week I would have one. And despite eating chocolate pudding at friends and restaurants I always thought the canned product was the best, and by a long way. Then in the mid 1990's they changed the recipe. And that was that. The new product in comparison was terrible. What was I going to do. Well after 15 years of trying this is my rendition
Have you ever split up over a canned pudding. Me and a girlfriend had run out of cigarettes at a BBQ across town. We rustled through the glove box and behind the seat to come up with $8.00. I pulled up at a corner store and on special were maybe the last 4 cans of Big Sister chocolate pudding in existence. Right there in front of me. Pure gold. I got the pudding instead of the cigarettes and by the time we had driven cross town our relationship was over.
Serve with Iced Fresh Cream (Organic) whipped with a little icing sugar.
Have you ever split up over a canned pudding. Me and a girlfriend had run out of cigarettes at a BBQ across town. We rustled through the glove box and behind the seat to come up with $8.00. I pulled up at a corner store and on special were maybe the last 4 cans of Big Sister chocolate pudding in existence. Right there in front of me. Pure gold. I got the pudding instead of the cigarettes and by the time we had driven cross town our relationship was over.
Serve with Iced Fresh Cream (Organic) whipped with a little icing sugar.
World Class Original Recipe Indulgent Chocolate Pudding
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