Chocolatb Pudding
Ingredients
Directions
Prepare
Put one half box of Cox's gelatin in a cup, fill with cold water, let stand one hour.
Grate one half cup of chocolate and mix with one and one half pints of milk.
Make the pudding
Heat the milk mixture until it becomes scalding hot.
Stir the gelatin into the hot milk mixture.
Stir for fifteen minutes.
Remove from stove and sweeten to taste.
Pour into a mould and chill until cold.
Serve
Serve with milk or cream, optionally garnish with whipped cream.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Gelatin
- Sets the liquid milk mixture into a firm, sliceable pudding as it cools.
- Chocolate (in the method)
- Provides the main flavour and colour of the pudding.
- Milk
- Forms the liquid base that the gelatin and chocolate set within.
The step that matters
Stir the gelatin into the hot milk mixture. Gelatin must be fully dissolved in warm liquid to set evenly; lumps or undissolved granules will leave an uneven texture. Keeping the mixture hot enough for the gelatin to dissolve, while not boiling it, helps it set smoothly when chilled.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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