Sausage Pudding
Ingredients
Accompaniment
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Description
Actually, not a sausage in sight, but a gorgeous chocolate mousse pudding! Very easy. A great family favourite. Dedicated to our friends in South Africa.
Method
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1
Place the sponge fingers in a large serving dish (mine is 28cm x 20cm) and pour over a good glug of sherry (or other). Leave to soak in a bit while preparing the rest of the pudding.
Melt the chocolate, either in a bowl over simmering water, or in the microwave, and leave to cool a little.
Whisk the egg whites to stiff peaks.
Beat the sugar and egg yolks together, then add to the melted chocolate once it has cooled a little (important – you don’t want cooked egg yolks!).
Fold a little of the egg white into the chocolate mixture, followed by the rest and fold until well combined and uniform in colour. Pour on top of the sponge fingers.
Best served after chilling in the fridge for at least 2 hours.
Chef's Tips
If you prefer not to use alcohol, you could soak the sponge fingers in a little freshly squeezed orange juice.
I serve it with a jug of double cream as I like the contrast with the rich chocolate.
Can be made the day before and kept in the fridge, covered.
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