Chocolate Meringue Pudding
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




75 grams self raising flour
25 grams cocoa powder
50 grams shredded suet
50 grams caster sugar
2 medium-s sized egg yolks
4 tablespoons milk
10 grams butter
110 grams plain chocolate
150 ml milk
2 medium-s sized egg whites
50 grams caster sugar
1 tablespoon granulated sugar

Preparation

1 Preheat the oven to gas mark 6 400F 200 C. You will need a buttered 845 ml ovenproof dish 2 Begin by sifting the flour and cocoa together into a mixing bowl. 3 Then add the suet and sugar and stir them lightly together. 4 Next make a well in the centre and add the egg yolks and milk and mix to a soft consistency that will drop off a spoon easily. 5 Now using a spatula scrape the mixture on to the prepared dish level it out and then bake in the oven for just 20 minutes. 6 Meanwhile make the sauce by placing the ingredients into a basin. 7 Set the basin over hot (not boiling) water and allow the chocolate to melt beating until smooth and shiny. 8 Remove the sponge from the oven and pour the sauce all over it. 9 Then increase the oven temperature to gas mark 7 425F 220C. Now whisk the egg whites for the topping until they form soft peaks (the peaks should stand up straight when the whisk is held up). 10 Next fold in the caster sugar with light movements to keep the mixture well aerated. Do not stir. 11 Then simply spread the meringue on the top of the pudding make peaks with the back of a spoon and sprinkle the granulated sugar all over the surface. Then return the pudding to the oven and bake for 2 to 5 minutes only or until the meringue is just brown. Serve absolutely at once.