Chocolate and Ginger Pudding

A popular dish from a restaurant winter menu featuring the delicious spice of ginger with the always welcome richness of chocolate.


  • 150gm butter
  • 70gm castor sugar
  • 35 gm fresh ginger
  • 6 egg yolks
  • 180gm chocolate sponge crumbs
  • 90gm ground almonds
  • 35gm cocoa
  • 35gm cooking chocolate grated
  • 35ml dark rum
  • 6 egg whites
  • 70gm castor sugar


  1. Cream butter and sugar well
  2. Add finely grated ginger, then the yolks
  3. Blend dry ingredients with the rum and steep, covered for 20 minutes
  4. lightly butter and sugar 12 dariole moulds
  5. whisk whites and extra sugar to a stiff peak
  6. add this and crumb mixture alternately to the creamed butter base
  7. divide into moulds
  8. cook in shallow water bath covered with greaseproof paper and foil 25 minutes on moderate heat


Pudding - Served like this in the old days

Pudding – Served like this in the old days

Author: admin

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