Mocha Cream (marguerite Patten)
Instant coffee powder
Eggs - size 2
Egg yolks from size 2 eggs
Plain chocolate or chocolate,
Blancbed tlaked almonds
Warm the milk, then chop the chocolate into small pieces. Add to the milk, with the coffee powder and heat until the chocolate has melted.
Beat the eggs and egg yolks with the vanilla and cream, add the chocolate and coffee flavoured milk. Mix well, add the amount of sugar required.
Strain into a 1.5 pint/900 ml souffle dish or fairly deep ovenproof serving dish. Stand in a tin half filled with cold water.
Preheat the oven to 150oC/300oF, Gas Mark 2. Bake for 1 1/2 to 1 3/4 hours, or until just firm. Allow to cool.
Grate the chocolate, if using this. Sprinkle the nuts and sugar over the pudding. Whip the cream and pipe or spoon on the dessert. Top with the chocolate or chocolate coffee beans.
Freezing: This freezes for 2 months if made with cream, as in the recipe.
Variation: Omit the cream in the dessert and use 10 fl extra milk.
Source: Marguerite Patten's Marvellous Meals, Your Magazine, UK