Chocolate boozy pud
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (8) trifle sponges |
| Apricot jam | ||
| 4 | tablespoons | (rounded) drinking chocolate powder |
| ½ | pint | Boiling water |
| 3 | tablespoons | Brandy or rum |
| 4 | teaspoons | (level) powdered gelatine |
| 4 | tablespoons | (rounded) caster sugar |
| 3 | tablespoons | (rounded) cocoa powder |
| 1 | can | (14-oz) evaporated milk; chilled in refrigerator (overnight if poss) |
| Whipped cream; and a little grated dark chocolate | ||
Directions
TO DECORATE
submitted by: fossey@...
This is a creative version of a chocolate trifle, my family calls it Chocolate Boozy Pud - it is cheap, makes at least 10 creamy portions from a light foam masking a <spiked> sponge layer, and it is yummy! Mike Fossey, Welwyn Garden City, Hertfordshire, England Serves about 10 (or 5 generous portions plus inevitable second helpings).
Just as good (if not better!) next day.
You will need a 3½ pint shallow serving dish.
Split trifle sponges and sandwich together with apricot jam. Arrange in base of serving dish. Dissolve drinking chocolate in boiling water, add brandy or rum, then pour mixture over the sponge cakes. Sprinkle gelatine onto 3 tablespoons cold water, stir and leave to soak. Mix sugar and cocoa powder in a saucepan, blend to a smooth paste with 3 tablespoons cold water. Heat gently until it comes to the boil. Remove from heat, stir in the gelatine, leave to cool but not set. Whisk evaporated milk with an electric mixer until thick and light, and has trebled in bulk. Gradually whisk in the cooled gelatine mixture. Pour onto the sponge cakes.
Prick any bubbles that appear on surface and leave in a cool place to set.
Can be kept in refrigerator overnight. Decorate with whipped cream and scattering of grated chocolate before serving.
Recipe Archive - 15 July 96
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
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