Everyone in Lima knew, or knew about Dum Tweedie, and some had been lucky enough to taste his chocolate pudding. It has a featherlight texture with a gooey base, and is rich but not sickly. A treat for chocoholics everywhere, it is equally good hot or cold. Serve with a bowl of crème fraîche.
Turn on the
Break the chocolate into small pieces, cut up the butter and put both into a bowl set over a pan of very hot but not boiling water. Stir until melted and smooth. Remove from the heat and gradually stir in the warm water followed by the vanilla extract and sugar.
Pour the chocolate mixture into a large bowl and mix in the egg yolks. Sift the flour onto the chocolate mixture and whisk to combine until free of any lumps. In a clean bowl, whisk the egg whites with the cream of tartar until they stand in soft peaks. Then, using a metal spoon, fold lightly but thoroughly into the chocolate mixture.
Pour the mixture into the prepared dish and stand it in the roasting pan of water in the oven.
© 2010 Josceline Dimbleby. All rights reserved.