Barbara's Pudding In A Wok
|Eggs||2 Large, separated|
|Sugar||1 Cup (16 tbs)|
|Butter/Margarine||1⁄8 Pound (1/4 Cup)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Unsweetened cocoa||1⁄4 Cup (4 tbs)|
|Baking powder||2 Teaspoon|
|Irish cream liqueur/1/2 cup whipping cream and 1 teaspoon brandy flavoring||1⁄2 Cup (8 tbs)|
|Coffee yogurt||1⁄2 Cup (8 tbs)|
|Whipped cream||1 Cup (16 tbs)|
With a mixer, whip egg whites until foamy.
Gradually add 1/4 cup sugar, beating until whites hold soft peaks.
In another bowl, beat together the remaining sugar, butter, and yolks.
Mix flour, cocoa, and baking powder.
Alternately add dry ingredients, liqueur, and yogurt to yolk mixture, beating smoothly; fold in egg whites.
Scrape into a buttered 1 1/2 to 2-quart souffle or baking dish; cover with foil.
Set dish on a rack over 1 inch of water in a wok or 6- to 8-quart pan.
Bring water to boiling, cover pan, and simmer over medium heat until pudding feels firm when lightly touched in the center, about 1 hour.
Serve warm or at room temperature with whipped cream to taste.