Chocolate Crumb Pudding
|Cooking chocolate||2 Ounce, broken into pieces (50 Grams)|
|Milk||60 Milliliter (4 Tablespoon)|
|Fresh white breadcrumbs||4 Ounce (100 Grams)|
|Butter||3 Ounce (75 Grams)|
|Caster sugar||3 Ounce (75 Grams)|
|Egg||1 Large, separated|
|Vanilla essence||1⁄2 Teaspoon|
|Self raising flour||2 Ounce (50 Grams)|
Grease a 600-ml (1-pint) pudding basin.
Put the chocolate and milk together in a small bowl, and stand it over a saucepan of hot water until the chocolate has melted.
Then pour the chocolate on to the breadcrumbs in a bowl and leave to soak.
Soften the butter and beat in the sugar until light and fluffy.
Beat in the egg yolk, with the soaked crumbs and vanilla essence, then lightly beat in the flour with a little extra milk, if necessary, to make a soft dropping consistency.
Whisk the egg white to the soft peak stage and fold it into the mixture.
Spoon the pudding mixture into the prepared basin, cover with greased foil, tie round the rim with string and make a handle.
Put 1 litre (1 3/4 pints) water in the pressure cooker, put in the trivet and bring the water to the boil.
Put in the pudding.
Put on the lid without the weight, lower the heat and steam for 15 minutes.
Then increase the heat to bring to low (5 lb) pressure.
Cook for 30 minutes.
Reduce pressure slowly.
Turn the pudding out on to a hot dish.
Serve with hot chocolate sauce.