…then I shall just have to post the recipe here! Mags mentioned that her trial-run slo-cook lemon pudding was not successful as a possible Xmas dessert, so I said I would send her my recipe for Snowy Mountain Pudding. For years the family opted for this one each December.
It was published [I think] around 1990 in Good Housekeeping magazine, and came originally from the Cadbury’s “Taste of Chocolate” cookbook. I have yet to make one this year – but here is the photo from my Red Book**. The clipping was trimmed to fit the page, so you will have to imagine the complete snowy dome shape
- 200g bar Cadbury Bournville chocolate
- 3-4 tbsp brandy
- 12 trifle sponges or 250g (9oz) sponge cake
- 2 eggs, separated
- 4 tbsp caster sugar
- 450ml (3/4 pt) double cream
- 4 tbsp single cream
Also: a 1.5l (2pt) basin SERVES 6-7
1. Warm the chocolate carefully between your hands for a few moments, then shave off enough curls for the decoration. Set these aside in a cool place.
2. Break up the remaining chocolate and melt it slowly with the brandy. Split all the trifle sponges neatly in half. Use some to line the basin, with the cut sides of the sponges towards the outside.
3. Cut further pieces of cake to fit the gaps and ensure the basin is completely lined.
4. Whisk the egg yolks and sugar together and fold in the cooled, melted chocolate.
5. Whip half the double cream, then whisk egg whites until stiff and fold both into the chocolate mixture.
6. Cover the cake at the base of the bowl with the mixture, then arrange a layer of cake on top. Continue until all the ingredients are used, ending with a cake layer.
7. Cover the bowl with a plate, weight it down and leave overnight.
8. Turn the pudding out onto an attractive serving plate. Whip the remaining double cream with the single, then spread it in ripples over the pudding. Decorate the top of the pudding with the chocolate curls. Keep cool until required.
I should say that it ‘serves 6-7’ generously! It is very rich [and we’ve always omitted the brandy, and added 2tsp vanilla essence] It will freeze. Please note, recipe uses raw eggs
**I shall do some more posts about this amazing volume soon