Nègre en Chemise

This combination of rice pudding, chocolate topping and whipped cream was seemingly a great favourite before the last war and deserves to be popular again.


  • 85 g/ 3 oz pudding rice
  • 300 ml/ ½ pt milk
  • 60 g/ 2 oz caster sugar, plus 1 tbsp
  • 3 egg yolks
  • 300 ml/ ½ pt double cream
  • 85 g/ 3 oz dark chocolate
  • 60 g/ 2 oz butter
  • 1 tbsp brandy
  • 300 ml/ ½ pt whipping cream, whipped until stiff


Boil the rice in unsalted water for 15 minutes, then drain.

Put this rice into the milk with the 60 g/ 2 oz caster sugar, bring to the boil and simmer for a further 10 minutes.

Remove from the heat and spoon a couple of tablespoons of the mixture into a bowl with the 3 egg yolks. Stir and return to the pan. Add the double cream, stir all together, turn into a serving dish and chill for at least 1 hour.

In a bowl set over boiling water, melt the dark chocolate with the butter, extra tablespoon of caster sugar and the brandy. Pour the mixture over the chilled rice pudding.

Finish by piling whipped cream on top.