Friday, 11 May 2007

Muriel's gorgeous Israeli Chocolate Pudding

My friend Muriel has been kind enough to share a treasured family recipe with me (a real Family Feast, KFC). She says this baked chocolate pudding (called, for no reason that Muriel can discern, an 'Israeli' pudding) is brilliant when you're expecting a crowd.

'It's easy and impressive and amazingly delicious,' she says, and you can take her word for it - she's a killer cook.

Israeli Chocolate Pudding

2 cups (500 ml) sugar
½ cup (125 ml) Muscadel
½ cup (125 ml) water
5 tablespoons (75 ml) cocoa powder
250 g butter, cubed
4 egg yolks
2 teaspoons (10 ml) vanilla essence
1 cup (250 ml) sifted self-raising flour
4 egg whites, stiffly beaten

Preheat the oven to 180 C.

Put the sugar, Muscadel, water and cocoa in a saucepan and stir well to combine. Place over a medium heat and bring to a brisk boil. Remove the pan from the heat, add the butter cubes and stir until the butter has melted into the mixture. Set aside and leave to cool.

When the mixture has cooled, whisk in 4 egg yolks and the vanilla essence.

Pour 1 cup (250 ml) of this mixture into a bowl or jug and set aside.

To the remaining mixture, add the sifted flour and stir well. Now gently fold in the stiffly beaten egg whites.

Pour into a greased pudding dish and bake at 180 C for about 30 minutes, or until it doesn’t wobble when you shake it and the top is spongy. (It shouldn’t be well cooked – a knife inserted should come out a teeny bit gooey.)

Remove from the oven, and pour the reserved mixture over the hot pudding. Serve with vanilla ice cream.

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