Boudoir biscuit pudding

YOU
8 servings
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dairy

By Food24 November 03 2009
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Ingredients (8)

200.00 g sponge finger biscuits
25.00 ml nescafé instant coffee granules — dissolved in water
500.00 ml water — boiled
4.00 eggs — extra-large, seperated
30.00 ml castor sugar
50.00 g butter
150.00 g dark chocolate
250.00 ml cream
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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.



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