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Victorian Chocolate Pudding

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  White bread 1 Pound
  Milk 2 1⁄2 Cup (40 tbs)
  Dark brown sugar 1⁄3 Cup (5.33 tbs)
  Semisweet chocolate 2 Ounce

Discard the crusts and make the bread into crumbs .
Put into a bowl with the milk and sugar and leave to soak for 15 minutes.
Grate the chocolate and stir into the mixture.
Put the mixture into a greased 1 1/4 quart pudding mold and cover with a piece of greased waxed paper.
Cover again with foil.
Put into a saucepan with enough boiling water to come halfway up the sides of the mold.
Cover the pan with a lid and boil for 2 hours, adding more boiling water from time to time so that the pan does not become dry.
Leave until cool before turning out.
Serve with custard or chocolate sauce or with ice cream.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 502 Calories from Fat 114

% Daily Value*

Total Fat 13 g19.2%

Saturated Fat 5.2 g25.8%

Trans Fat 0 g

Cholesterol 14.1 mg4.7%

Sodium 643.3 mg26.8%

Total Carbohydrates 86 g28.7%

Dietary Fiber 0.84 g3.3%

Sugars 37.5 g

Protein 12 g24.9%

Vitamin A 2.9% Vitamin C

Calcium 53% Iron 2.7%

*Based on a 2000 Calorie diet

Victorian Chocolate Pudding Recipe