Chocolate Pudding
A dish that gets its character from butter and sugar.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 60 ml butter
- 240 ml sugar
- Yolks 2 eggs
- 120 ml milk
- 330 ml flour
- 15 ml baking powder
- Whites 2 eggs
- 1⅓ squares Baker’s chocolate
- 1 ml salt
- 1 ml vanilla
Make it lactose-friendly
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- ½ cup milk → lactose-free milk, oat milk, or almond milk
Steps
- Cream the butter, and add one-half the sugar gradually. Beat yolks of eggs until thick and lemon-colored, and add, gradually, remaining sugar. Combine mixtures, and add milk alternately with flour mixed and sifted with baking powder and salt; then add whites of eggs beaten until stiff, melted chocolate, and vanilla. Bake in an angel-cake pan, remove from pan, cool, fill the centre with whipped cream, sweetened and flavored, and pour around
- =Chocolate Sauce=. Boil one cup sugar, one-half cup water, and a few grains cream of tartar until of the consistency of a thin syrup. Melt one and one-half squares Baker’s chocolate and pour on gradually the hot syrup. Cool slightly, and flavor with one-fourth teaspoon vanilla.
Nutrition (estimated, per serving)
| Calories | 423 |
|---|---|
| Protein | 5.0 g |
| Fat | 13.6 g |
| Carbs | 71.6 g |
| Fiber | 1.8 g |
| Sodium | 366 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States