Chocolate Velvet Pudding Recipe


Ingredients

1 no ingredients


Directions

Ingredients:

4 tsp gelatine 1/3 cup milk 1/3 cup cocoa 2/3 cup sugar 1/3 cup
water 11oz tin evaporated milk 1 tsp vanilla Chill the evaporated
milk in the fridge for several hours. (It will not beat up well if it
is at room temperature) Measure out the gelatine carefully. Add the
milk. Stir well, then leave to stand for 5 minutes. In a medium sized
saucepan mix the cocoa, sugar and water. Bring to the boil, stirring
constantly. Remove from the heat and add the softened gelatine. Stir
until the gelatine has completely dissolved. Stand the chocolate
mixture in cold water to cool but DO NOT let it set. Beat the
evaporated milk until very thick. Add the cooled chocolate mixture
gradually, then;

(a) Turn into one large dish to set.

(b) Spoon into individual dishes.

(c) Spoon mixture into glasses or individual dishes alternately with
spoonfuls of whipped cream and/or raspberries or stewed peaches.

(d) Spoon into a mould that has been wiped with cooking oil to prevent
sticking. Leave to set. Colour darkens and flavour becomes more
marked if pudding is left for several hours. To unmould, loosen
edges with fingers, then loosen one side and turn onto a dampened
plate. DO NOT stand the mould in warm water unless all else fails.
Converted by MMCONV vers. 1.40


Servings: 1 servings

 

 

Chocolate Velvet Pudding Recipe brought to you by Recipe Ideas


Categories: Chocolate; Dessert


The History of Recipes

It is quite feasible to trace the history of transcribed cooking instructions far back into antiquity, at least as far back as early Egypt, and possibly even further than that. Interesting though that maybe, generally, these old recipes were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.

Closer to modern times, we find two recipe books which appeared in the 14th Century : one book called `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these books are not about the curry that is familiar to us all today, but instead accounts of the types of meals prepared by the cooks of the nobility of that period.

By the time we get to the twentieth century, cook books are in great demand, mostly as a result of more people being able to read, people having more free time and having more money.

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We hope you enjoy this Chocolate Velvet Pudding recipe.

 


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