INGREDIENTS

INSTRUCTIONS

In a medium bowl, beat the butter and sugar with a wooden spoon until
pale and creamy.  Beat in half of the eggs. Sift together the flour
and baking powder and stir half into the butter mixture. Stir in the
remaining eggs and then the rest of the flour and baking powder.
Transfer half of the batter to another bowl.  Add the almond extract
and half of the chocolate chips to one bowl of  batter; stir to mix
well.  In a small bowl, stir the milk, cocoa and vanilla extract until
blended. Add this cocoa mixture and the remaining chocolate chips to
the second bowl of batter; stir to mix well.  Batter a 4-cup pudding
basin.  Drop alternating heaping tablespoons of  batter from each bowl
into the basin; it will be about three-fourths  full.  Cover the basin
with a sheet of buttered wax paper and a sheet of  aluminum foil,
pleated together in the center to allow for expansion.  Twist and crimp
the foil tightly around the rim or tie securely with  string to seal.
Tie the basin in a kitchen towel sling (see Note) and  lower it onto a
rack or folded towel in a steamer or large, deep pot  filled with
enough boiling water to reach halfway up the sides of the  basin.
Cover and steam over moderate heat for 1-1/2 hours, replenishing the
boiling water at regular intervals. To check for doneness, remove  from
the heat, uncover and carefully raise an edge of the paper.  Insert a
skewer or sharp knife into the center of the pudding; it  should come
out almost clean.  If there is wet batter clinging to it,  replace the
cover and steam the pudding a bit longer. Unmold the  pudding onto a
platter. Serve hot with warm Chocolate-Amaretto Sauce.  Note: To make a
"sling" with a kitchen towel, place the covered  pudding basin in the
center of a linen or cotton kitchen towel. Bring  up two diagonal
corners of the towel and knot the ends securely. Tie  the other two
corners of the towel in the same fashion.  Chocolate Amaretto Sauce:
Place the chocolate, sugar, and cream in a  small, heavy saucepan.
Warm gently over very low heat just until the  chocolate melts. Whisk
until the mixture is smooth. Do not allow the  sauce to boil.  Remove
from the heat. Add the butter and stir until  melted. Stir in the
amaretto.   This sauce is also great at room  temperature over ice
cream.  Makes about 3/4 cup.  Source:  The Best of Food & Wine Holiday
Collection.  Delphi Net Robin, February 1997.  Shared and MM by Judi M.
Phelps. jphelps@slip.net, jphelps@best.com or  juphelps@delphi.com
Posted to MM-Recipes Digest  by "Robert Ellis"
<rpearson@snowcrest.net> on Nov 5, 1998

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