Nègre en Chemise

Preparation info

  • Serves


    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • 6 ounces butter
    • 8 slices white bread
    • pints double cream
    • ¼ pound blanched almonds, ground
    • 6 ounces castor sugar
    • ¼ pound bitter-sweet chocolate
    • 8 eggs
    • icing sugar


    Cream butter. Soak bread, trimmed of crusts, in ½ pint double cream. Add to butter with ground blanched almonds, sugar, and chocolate which you have melted over hot water and cooled. Beat the mixture with electric mixer until smooth; then beat in eggs one by one.

    Pour the mixture into a tall mould. Cover or seal the mould and place in a large saucepan of boiling water (the water should come half-way up the mould). Cover the saucepan and steam the pudding for 1½ hours, adding more boiling water from time to time if necessary. Whip remaining cream; sweeten to taste with icing sugar. Serve immediately.