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 oven to 200°C/Gas 6. Half-fill a roasting pan with water and place on the centre shelf of the oven to warm up. Butter a 1.5-1.75 litre ovenproof dish.
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. Bake for 10 minutes, then lower the oven setting to 160°C/Gas 3 and cook for another 30 minutes. If you decide to serve the pudding cold, grate some extra chocolate over the top.
© 2010 Josceline Dimbleby. All rights reserved.