10 fl Milk
4 oz Plain chocolate
2 ts Instant coffee powder
3 Eggs - size 2
2 Egg yolks from size 2 eggs
2 dr Vanilla essence
10 fl Single cream
1 oz Sugar
---------------------------------DECORATION---------------------------------
1 oz Plain chocolate or chocolate
-coffee beans
1 1/2 oz Blancbed tlaked almonds
1 oz Demerara sugar
5 fl Double cream
Warm the milk, then chop the chocolate into small pieces. Add to the
milk, with the coffee powder and heat until the chocolate has melted.
Beat the eggs and egg yolks with the vanilla and cream, add the
chocolate and coffee flavoured milk. Mix well, add the amount of
sugar required.
Strain into a 1.5 pint/900 ml souffle dish or fairly deep ovenproof
serving dish. Stand in a tin half filled with cold water.
Preheat the oven to 150 C/300 F, Gas Mark 2. Bake for 1 1/2 to 1 3/4
hours, or until just firm. Allow to cool.
Grate the chocolate, if using this. Sprinkle the nuts and sugar over
the pudding. Whip the cream and pipe or spoon on the dessert. Top
with the chocolate or chocolate coffee beans.
Freezing: This freezes for 2 months if made with cream, as in the
recipe.
Variation: Omit the cream in the dessert and use 10 fl extra milk.
Source: Marguerite Patten's Marvellous Meals, Your Magazine, UK
