| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 6 | Servings | |
INGREDIENTS
| 2 | Squares unsweetened chocolate | |
| 2 | tb | Butter |
| 1 | c | Flour; sifted |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | Egg; beaten | |
| 1/2 | c | Sugar |
| 1 | ts | Vanilla |
| 1/2 | c | Milk |
| 1/2 | pt | Whipping cream; whipped |
| 2 | tb | Sugar |
| 1 | ts | Vanilla |
INSTRUCTIONS
PUDDING TOPPING Melt chocolate and butter together. Cool. Sift flour, baking powder and salt together. Beat egg, sugar and vanilla. Add dry ingredients alternately with milk to egg mixture, beating after each addition. Add chocolate mixture last. Pour batter into a greased 1 pound coffee can and cover with a cloth. Place can in a covered kettle of water (about 3 inches). Cook 1 to 1-1/2 hours. Begin at high heat. As steam escapes, reduce to low heat for remainder of time. Beat topping ingredients together. Serve over pudding. Top with slivered almonds or chocolate shavings, if desired. Yield: 6-8 servings. LUCY JACKSON (MRS. DORSEY) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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