Nuremburg Chocolate Pudding

A favourite with children, Nuremburg Chocolate Pudding is a perfect dessert for a family supper. Serve with whipped cream.

1 teaspoon vegetable oil

6 slices white bread, crusts removed and cubed

The black and white ingredients give Nun’s Salad its unusual name.

8 fl. oz. double cream

4 oz. butter

6 oz. ground almonds

6 oz. sugar

6 oz. dark cooking chocolate, melted with 1 teaspoon vegetable oil 1 teaspoon instant coffee powder 6 eggs

Grease a 2-pint metal mould with the teaspoon of oil. Set aside.

In a small mixing bowl, soak the bread in the cream for 5 minutes. Set aside.

In a medium-sized mixing bowl, cream the butter with a wooden spoon until it is soft and fluffy. Gradually beat in the almonds, sugar, chocolate and coffee powder and mix the ingredients together until they are thoroughly combined.

Add the soaked bread cubes with the cream to the butter mixture and beat until the mixture is smooth and creamy. Beat in the eggs, one at a time, making sure that each one is absorbed before adding the next.

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