Ingredients:


300 ml Milk
4-5 tblsp Sugar
4 Slices Brown Bread
3 Eggs
2 tblsp Drinking Chocolate or cocoa powder
1/2 tsp Vanilla Essence
250 ml Thick Sweetened Cream


How to make chocolate pudding with cream:


Cut the bread into pieces. Beat the eggs and add the essence.
Warm the milk and mix in the sugar. Gently mix in the cooca powder.
Put off the flame and add the beaten eggs and the breadcrumbs. Mix well.
Grease pudding mould and pour the mixture into the mould.
Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 - 40 minutes or until the pudding is spongy.
Allow the pudding to shrink before unmoulding.
Then put it in the fridge for 1 hour before serving with fresh, thick and sweetened cream.

www.indianfoodforever.com

Answered by deepthi , an ibibo Specialist, at 7:12 PM on July 26, 2008

Ingredients -
Milk 500ml ,chocolate (cooking) 30 gm,egg 4 , corn flour 4 teaspoonful,
butter 25 gm ,sugar 150 gm ,water 300ml.
method --
Boil the milk and let it cool . Make a thin paste of chocolate,corn flour and sugar with half cup of water and add this to the milk .Stir well.Beat the eggs pour them in milk.Keep on stirring.Grease the separator with butter and put this milk mixture into it.
Place grid in cooker body and pour water in it .
Cover the separators tightly and place it on maximum heat .Cook for
50-20 minutes after full pressure is reached and then allow to cool on its own.Open and remove the seperator ,from cooker body .pleace it in deep freezer to chill it .Serve.

Answered by Rocky , an ibibo Master, at 10:23 PM on July 19, 2008

12 ounces bread (brioche, challah, or white), preferably stale
1/2 cup moist, plump raisins (dark or golden) or dried cherries (optional)
3 cups whole milk
1 cup heavy cream
3 large eggs
4 large egg yolks
1/2 cup sugar
6 ounces bittersweet chocolate, finely chopped




Buy the Book Method
1. Have a 9-by-13-inch baking pan at hand (a Pyrex pan is perfect here), as well as a roasting pan big enough to hold the baking pan in hot water. Line the roasting pan with a double thickness of paper towels.

2. Cut the bread into 1-inch cubes. If the bread is stale, put it and the raisins or cherries, if you are using them, into the baking pan. If it is not stale, spread it out on a baking sheet lined with parchment or a silicone mat and bake in a 350°F (175°C) oven to "stale" it for 10 minutes, then toss into the pan (with the fruit).

3. Bring the milk and cream just to a boil.

4. Fill a teakettle with water and put it on to boil; when the water boils, turn off the heat. Meanwhile, whisk the eggs, yolks, and sugar together in a bowl. Still whisking, slowly drizzle in about one quarter of the hot milk mixture — this will temper, or warm, the eggs so they don't curdle. Whisking all the while, slowly pour in the rest of the hot milk. Add the chocolate and whisk it in gently until it is melted and the custard is smooth. Rap the bowl against the counter to pop any bubbles that might have formed, then pour the custard over the bread and press the bread gently with the back of a spoon to help cover it with liquid. Leave the pan on the counter, giving the bread the back-of-the-spoon treatment now and then, for 30 minutes.

5. Center a rack in the oven and preheat the oven to 350°F (175°C).

6. Put the baking dish holding the unbaked pudding into the roasting pan, and then slide the pan setup into the oven and very carefully pour enough hot water into the roasting pan to come halfway up the sides of the pudding pan. Bake for 35 to 45 minutes, or until the pudding is uniformly puffed, the top is dull and dry and a thin knife inserted deep into the center comes out clean. Transfer the baking pan to a rack and cool to room temperature.

7. You could serve this pudding warm, but it is better at cool room temperature or even chilled — it also cuts better when it is cold. Serve the pudding simply with a dusting of confectioners' sugar or less simply with vanilla (or rum or Grand Marnier or brandy) crème anglaise, chocolate sauce, or whipped cream, or crème fraîche.

Answered by NISHA , an ibibo Citizen, at 4:16 PM on July 09, 2008

Ingredients -
Milk 500ml ,chocolate (cooking) 30 gm,egg 4 , corn flour 4 teaspoonful,
butter 25 gm ,sugar 150 gm ,water 300ml.
method --
Boil the milk and let it cool . Make a thin paste of chocolate,corn flour and sugar with half cup of water and add this to the milk .Stir well.Beat the eggs pour them in milk.Keep on stirring.Grease the separator with butter and put this milk mixture into it.
Place grid in cooker body and pour water in it .
Cover the separators tightly and place it on maximum heat .Cook for
50-20 minutes after full pressure is reached and then allow to cool on its own.Open and remove the seperator ,from cooker body .pleace it in deep freezer to chill it .Serve.

Answered by kishore , an ibibo Master, at 8:00 PM on July 05, 2008

Ingredients -
Milk 500ml ,chocolate (cooking) 30 gm,egg 4 , corn flour 4 teaspoonful,
butter 25 gm ,sugar 150 gm ,water 300ml.
method --
Boil the milk and let it cool . Make a thin paste of chocolate,corn flour and sugar with half cup of water and add this to the milk .Stir well.Beat the eggs pour them in milk.Keep on stirring.Grease the separator with butter and put this milk mixture into it.
Place grid in cooker body and pour water in it .
Cover the separators tightly and place it on maximum heat .Cook for
50-20 minutes after full pressure is reached and then allow to cool on its own.Open and remove the seperator ,from cooker body .pleace it in deep freezer to chill it .Serve.

Answered by Romi , an ibibo Master, at 10:14 AM on July 05, 2008

1 (1-pound) loaf French or Italian bread, cubed
3 cups milk
1/4 cup heavy cream
1/2 cup coffee flavored liqueur
1 cup sugar
1 cup packed light brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons almond extract
1 1/2 teaspoon cinnamon
6 eggs, lightly beaten
8 ounces semisweet chocolate, grated
Whipped cream (optional)

Preheat oven to 325 degrees F.

Lightly grease a 13 by 9-inch baking dish and place the bread in the dish. In a large bowl, whisk together the milk, cream, and liqueur. Using another bowl, combine the sugar, brown sugar, and cocoa powder and mix well. Add the sugar mixture to the milk mixture and mix well. Add the vanilla and almond extract, and cinnamon to the beaten eggs. Combine the egg mixture to the milk mixture and mix well.
Stir the grated chocolate into the mixture. Pour the mixture over the cubed bread in the pan. Let the mixture stand, stirring occasionally for approximately 20 minutes or until bread absorbs most of the milk mixture. Bake pudding for 1 hour or until set. Check pudding by inserting a knife through the middle and it should come out clean.

Serve the pudding warm, or refrigerate and serve chilled with whipped cream if desired.

Answered by NITIN JAIN , an ibibo Citizen, at 4:38 PM on July 01, 2008