Victorian Chocolate Pudding
|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.