steveandsarah, Mar-5-05 19:38:06:|
It was a cold, rainy night in Los Angeles (really) and I wanted a warming, comforting pudding, but I had no eggs. Denver Chocolate pudding to the rescue! Now, I have to say, and I know this may be sacrilegious, but though it did hit the spot, I think the recipe could be improved. I think I used less sugar than directed and it still seemed too sweet and not chocolatey enough to me. A long time ago I made a Nigel Slater version of this, (in his book Appetite) which had its own problems (I couldn't tell when it was cooked because the cakey bit was completely submerged in the sauce, so overcooked it and it turned out completely leaden, leading our dinner-guest (Renee) to christen it the "chocolate bog pudding." Still, I remember the sauce being extremely chocolatey, and I think it may have been because it had more chocolate in it as well as cocoa. So I might try that one again, and report back...