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Chocolate Pudding

Three tablespoons grated chocolate, one gill cold milk, one ounce powdered sugar, half ounce melted butter, half ounce sifted flour, two egg yolks, the whites of two beaten-up eggs, half ounce bread crumbs and half teaspoon vanilla essence. Place the chocolate and milk in a small saucepan, stir a little and just let come to a boil on a slow fire. Mix in another small saucepan the butter and flour, heat well without browning, briskly stirring meanwhile. Pour into this the chocolate-milk and all other ingredients and stir well for two minutes.

Lightly butter six small pudding moulds, fill them with this preparation. Lay them in a small pastry pan; pour in hot water up to half the height of the moulds. Set in a moderate oven to bake for twenty minutes. Take from the oven. Unmould on a hot dish with a folded napkin and serve with a Sabayon sauce separately.