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 Set chocolate custard with sugar and, sometimes, spices (Walsh 1859, etc)  Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;Chocolate Pudding. 948. Scrape down very fine two ounces of prepared chocolate, and add to it a tea-spoonful of nutmeg and cinnamon mixed. Put it into a saucepan, and pour over it a quart of rich milk, stirring it well; cover it, and let it come to a boil. Then stir up the chocolate, and press out all the lumps; repeat this until it is quite smooth. Then stir in by degrees, while it boils, a quarter of a pound of sifted sugar, and set it to cool. Beat eight eggs very well, and pour through a strainer to the chocolate; stir well, and bake. This pudding should be eaten cold  |
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