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Chocolate queen of pudding


  • 50 g Plain chocolate

  • 450 ml chocolate flavoured milk

  • 100 g wholemeal breadcrumbs

  • 125 g caster sugar

  • 2 eggs, separated

  • 4 tbsp black cherry jam


  • 1.

    Break the chocolate into small pieces and place in a saucepan with the chocolate-flavoured milk. Heat gently, stirring until the chocolate melts.

  • 2.

    Bring almost to the boil, then remove the pan from the heat.

  • 3.

    Place the breadcrumbs in a large mixing bowl with 25 g of the sugar. Pour

  • 4.

    Over the chocolate milk and mix well. Beat in the egg yolks.

  • 5.

    Spoon in to a1,2-liter/2-pint pie dish and bake in a preheated oven, 180C/350 F/Gas Mark 4, for 25-30 minutes or until the pudding is set and firm to the touch.

  • 6.

    Whisk the egg whites in a large clean bowl until standing in soft peaks.

  • 7.

    Gradually whisk in the remaining caster sugar and whisk you have a glossy, thick

  • 8.


  • 9.

    Spread the jam over the chocolate mixture and pile the meringue on top.

  • 10.

    Return to the oven for about 15 minutes or until the meringue is crisp and golden.


If you prefer, add 40 g desiccated coconut to the breadcrumbs and omit the jam.

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