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Rich Chocolate Pudding
Serves 8
  • 100g sponge cake, crumbled
  • 50g Soland Almond Meal
  • 20g cocoa
  • 40ml rum
  • 20g chocolate, grated
  • 85g butter
  • 45g castor sugar
  • 3 egg yolks
  • 45g castor sugar
  • 3 egg whites
  • 1 teaspoons peppermint essence
  • Method:
  • Combine chocolate, sponge crumbs, almond meal, cocoa, essence and rum in a bowl.
  • In a separate bowl, cream butter and sugar then add the egg yolks.
  • Combine with the sponge crumb mixture.
  • Whip the sugar and egg whites together until stiff peaks form.
  • Fold into sponge mixture.
  • Pour mixture into 8 prepared moulds and place in a water bath. Cover with alfoil and grease proof paper.
  • Cook for approximately 30 minutes at 200oc.
  • Serve with ice cream, cream or custard.


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