Chocolate and Almond Pudding

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About



  • 75 g (3 oz) butter
  • 300 mls (½


Heat the butter and cream to boiling point, remove from the heat, and stir in the chocolate. When this has melted, stir in the almonds, breadcrumbs and sugar.

Let the mixture stand until cool, and then beat in the egg yolks. Whisk the whites to firm peaks, fold into the chocolate mixture, and spoon into a well-buttered pudding basin.

Cover with a double thickness of foil, pleate