Skip to content

Chocolate Puddings

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Make some Genoese cake mixture as you would for a light cake, and pour it into greased molds like cups.
  2. You can take the weight of one egg in dried flour, butter, and rather less of sugar.
  3. Beat the butter and sugar together to a cream, sprinkle in the flour, stirring all the time, a pinch of salt, and then the beaten egg.
  4. When your little cakes are baked, turn them out of the molds and when cool turn them upside down and remove the inside, leaving a deep hole and a thin crust all round.
  5. Fill up this hole with the custard and chocolate as above, and let it grow firm.
  6. Then turn the cases right way up and pour over the top a sweet cherry sauce.
  7. You may require the yolks of two eggs to make the custard firm.
  8. [Mdlle.
  9. B-M.]