Boudoir biscuit pudding


Ingredients 8
Servings 8
Time

Ingredients

  • 200
    g
    sponge finger (Boudoir) biscuits
  • 25
    ml
    Nescafé coffee granules, dissolved in
  • 500
    ml
    boiling water
  • 4
    extra-large eggs, separated
  • 30
    ml
    castor sugar
  • 50
    g
    butter
  • 150
    g
    dark chocolate
  • 250
    ml
    cream
 

Method

 
Spray a 23 x 13 x 7 cm loaf tin with non-stick spray. Soak the biscuits in the coffee before arranging them neatly on the base and along the sides of the loaf tin. Beat the egg yolks and castor sugar together until light and creamy. Melt the butter and chocolate together, cool and add to the egg yolk mixture. Blend. Beat the egg whites until soft peaks are formed and fold into the egg yolk mixture. Pour into the loaf tin. Chill until completely set. Turn out on a serving platter. Decorate the pudding with whipped cream and add a final touch of chocolate leaves.
 

Read more on: dairy
 

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