Eggs, slightly beaten
From 0477 Pdf Chocolate Recipes For Chocalate Lovers.
Source and licence
From 0477 Pdf Chocolate Recipes For Chocalate Lovers, printed page 16, digitised by the Internet Archive: https://archive.org/details/0477-pdf-chocolate-recipes-for-chocalate-lovers
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From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 1 1/2 quart saucepan over low heat
- 1/4 cup bourbon
- 2 quart casserole
Method
- 1 c Chilled whipping cream 1 ts Bourbon (optional) Preheat oven to 400 F.
- Heat margarine and chocolate in 1 1/2 quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth.
- Remove from heat;
- stir in brown sugar, corn syrup, 1/4 cup bourbon and eggs.
- Sprinkle pecans over bottom of greased 2 quart casserole.
- Pour chocolate mixture over pecans.
- Bake uncovered 10 minutes.
- Reduce oven to 350 F.
- Bake until pudding is set, 20 to 25 minutes longer.
- Beat whipping cream in chilled small bowl until stiff;
- fold in 1 teaspoon bourbon.
- Serve pudding warm with whipped cream.