Bob's Version of Northamptonshire Chocolate Pudding

• fluid ounces milk↗5 ounces
• soft white breadcrumbs↗4 ounces
• best plain dark chocolate↗4 ounces
• sugar↗4 ounces
• vanilla essence (optional)↗5 drops
• large eggs, separated↗2
• butter↗3 ounces

Step-by-step instructions

1. 1

   Warm the milk and butter until the butter melts. Add the chocolate ( use best eating dark chcolate of at least 70% coca solids )and stir over gentle heat until that has melted.

2. 2

   Fold in the breadcrumbs and vanilla ( if used - optional ) and stir over gentle heat 5 - 10 minutes until smooth and glossy, with all the oiliness absorbed.

3. 3

   Set aside until it has cooled to hand hot, then stir in the egg yolks and sugar until smooth again.

4. 4

   Beat the egg whites until thick, then fold them in very gently, about ¼ at a time.

5. 5

   Lightly butter a pudding basin, put a disc of buttered greaseproof paper in the bottom of it to prevent sticking, and gently pour in the mixture.

6. 6

   Cover basin tightly with foil, steam or place in a covered pan of hot water at a gentle boil for 2 - 2½ hours. A knife inserted in the centre should be slightly coated with gooey cakey mix for perfection.

7. 7

   Turn out, serve with cream.