Chocolate Queen of Puddings

Exactly what I have experienced word by word... and Allah knows best... :)


I guess it is not a secret that I am a die hard chocolate person, so you can only accept the fact that when I get a book full of chocolate recipes for a price to die for, then I would definitely buy it! The book that I took this recipe from had so many delicious chocolate recipes and hopefully, I would love to try all slowly by slowly... as if all the chocolate that I am baking is not enough! Hehe... This is one of the first desserts that I had baked in my new kitchen but kept delaying it as I was not satisfied by the pictures. In fact, this was one of the desserts I baked thinking I would keep it as the 500th post, but the pictures really disappointed me. Slowly now, my pictures from my new place are getting better... or so I feel, though there is loads to improve!

This is one dessert I would advise for a party or a get together. I made this for us to eat but then I had a lot of guests that day coming and going, and they enjoyed every bit of it. The original Queen of Pudding - which is nothing but a British breadcrumb thickened custard baked and then topped with a jam and meringue and baked again till browned - is plain but this one is with chocolate, and soon I would try to make the plain one, hopefully when I have a party coming up. Till then, let us have a look at how the chocolate version is made...

Chocolate Queen of Puddings
Serves 6
Recipe adapted from "100 Most Delicious Chocolate"


Ingredients:

50 gm milk chocolate
450 ml milk
3 tbsp drinking chocolate powder (I used Nesquick)
100 gm breadcrumbs
2 eggs, separated
75 gms sugar
4 tbsp mixed fruit jam (or any berry jam)

Method:

Preheat oven to 180 degrees. Keep a 1.2 ltr baking pan ready.

Keep the egg whites in a clean bowl. Beat the egg yolks with a fork and set aside.

Combine chocolate, milk and the chocolate powder and keep on low flame. Stir continuously till the chocolate is completely melted. Take off the heat. Add the breadcrumbs and mix well. When slightly cooled, pour in the egg yolk in a stream and whisk continuously to avoid lumping. Pour into the baking pan, Bake for 25 minutes or till the top is set.

Meanwhile, beat the egg whites till stiff. Add the sugar and continue to beat till it becomes glossy like for meringues, ie. when you lift up your beater, it should stand up.

Take out the baked chocolate base, spread the jam evenly on top. Now dump in the beaten egg white and spread evenly. Return back to the oven and bake for 15 minutes or till the meringue gets done.

Serve warm or cold - I felt it tasted much better when cold!

Notes:

1. Instead of using milk + chocolate powder, use chocolate milk like the original recipe had suggested.
2. The sweetness was very mild. You can add around 50 gms of sugar to the chocolate base to make it more sweet.

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