Several friends have said that they have never tasted a better pudding than this. It is a mouthwatering soft dark chocolate sandwich cake made with just eggs, sugar and chocolate, no flour at all, and it is then packed with fruit and whipped cream. It must be made well in advance but it is not difficult and is extremely impressive and beautiful for a dinner party. In the summer, I fill it with strawberries, raspberries, redcurrants or sliced peaches. You could use blackberries in the autumn. In the winter you can use any good whole fruit jam but I usually do some stewed dried apricots which have such a sharp strong taste and are just as delicious as the summer fruit. If you do use apricots soak about 8 oz in water for a few hours and then simmer gently in a saucepan with 3 oz brown sugar, water to cover and juice of a lemon, for about ¾ hour until they go very thick. Then cool and let get very cold in the fridge before filling the cake with them. If you use fresh fruit reserve a few to decorate the top. This recipe serves about eight people.
© 1976 Josceline Dimbleby. All rights reserved.