Chocolate Pudding Recipe Indulgent

	5 Star Retro Classic		Indulgent Chocolate Pudding Recipe
			In the 1970's I became hooked on Big Sister chocolate pudding. Usually once a week I would have one. And despite eating chocolate pudding at friends and restaurants I always thought the canned product was the best, and by a long way. Then in the mid 1990's they changed the recipe. And that was that. The new product in comparison was just horrible. What was I going to do. Well after 15 years of trying this is my rendition Have you ever split up over a canned pudding. Me and a girlfriend had run out of cigarettes at a BBQ across town. We rustled through the glove box and behind the seat to come up with $8.00. I pulled up at a corner store and on special were maybe the last 4 cans of Big Sister chocolate pudding in existence. Right there in front of me. Pure gold. I got the pudding instead of the cigarettes and by the time we had driven cross town our relationship was over.
	Chocolate Pudding Recipe
	10g soft butter to grease the dish 90g salted butter, 100g cooking chocolate 100ml full cream milk 120g cup self raising flour, 50g grated cooking chocolate, 60g Castor Sugar 2 egg yolks 2 egg whites whisked stiff with 5g castor sugar 50g grated cooking chocolate 4 tbs brown sugar 1 Tbs Cocoa Powder 350ml very hot water 250ml Fresh cream and a bit of icing sugar		Grease a 1 litre ceramic baking dish and refrigerate at this time to set a thick coating of butter Slowly heat the butter, chocolate and milk till melted and then cool 10 minutes. Whisk the flour, grated chocolate and sugar together Mix in egg yolks and melted chocolate mixture Add stiff egg whites and fold till combined Pour into buttered 1 Litre baking dish and rest 2 minutes Mix together grated chocolate, brown sugar, cocoa powder and sprinkle evenly over the batter Pour the hot water over the back of a measuring cup to completely and carefully cover Put on the centre shelf in the oven and bake for 40 minutes at 180°, Throw in 4 ice cubes to create a moist oven. Turn the oven off and leave the pudding in the oven for another 15 minutes. Hold the door slightly ajar with an oven mitt. Then remove to the bench. Put the glass baking dish onto the pudding and compress down and hold for a minute or so. Carefully turn both dishes upside down and rest 2 minutes. Remove the smaller 1 litre baking dish. I use a fork at one end and an oven mitt. Scrap out the remaining sauce and smooth on top. Place back in the oven and let stand 20 minutes. This will mature the sauce. The pudding will be have risen quite high at the end of the first 40 minutes but will then flatten slightly and should compress nicely when the heavy glass baking dish is put on top. You need the compression to get the right texture. Serve with Iced Fresh Cream (Organic) Fresh cream whipped with a smidge of icing sugar. Freeze 20 minutes then keep refrigerated

Indulgent Chocolate Pudding Recipe