Chocolate pudding
Don't toss the yolks! Whip up a special treat that
makes use of the yellow part. If you don't have all the ingredients to hand,
fill a small jar with water and carefully slide in the unbroken yolks. Cover
and refrigerate for no more than 2 days.
3½ Points Per Serving
Serves 4
Preparation time: 12 minutes
Cooking time: 4 minutes
600 ml (1 pint) skimmed milk
65g (2oz) unsweetened cocoa powder
65g (2oz) sugar
2 tbsp. cornflour
¼ tsp salt
1 egg yolk
1 tsp vanilla essence
1. In a large, heavy, non-stick saucepan, bring milk, cocoa, cornflour and salt
to a boil over a medium low heat, stirring constantly for 2 minutes.
2. In a medium bowl, lightly beat egg yolk.
3. Whisk in 1 tablespoon of cocoa mixture, whisking
constantly.
4. Cook over a medium low heat, stirring constantly
for 2 minutes. Do not let mixture boil. Remove from heat and stir in vanilla.
5. Pour pudding into 4 dessert bowls or 1 serving
bowl. Refrigerate, covered until chilled - at least 1 hour.
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