Home › The Principles of Cookery › Chocolate Pudding

Chocolate Pudding

Put an ounce of best chocolate grated, and as much powdered cinnamon as would stand on a threepenny piece into two table-spoonfuls of boiling water. Let the mixture stand by the side of the fire until dissolved, then mix with it a pint of boiling milk, and add four large lumps of sugar, and when it is cold, four eggs well beaten. Pour the mixture into a buttered piedish, and either steam or bake it for half an hour. It is more suitable to eat hot when steamed, and cold when baked. A little sifted sugar may be eaten with the pudding cold, and arrowroot sauce served with it hot. Probable cost, 8d. Sufficient for four or five persons.