CHOCOLATE AND RUM PUDDING
SERVES 8
800ml whole milk
150g salted butter
160g caster sugar
180g dark chocolate, coarsely chopped 80g plain flour, preferably type ‘00’ 2 tbsp rum
Sugared raspberries and redcurrants, to serve
■■ In a small saucepan, set the milk over a gentle heat and bring to just before the boil.
■■ In a second saucepan, melt the butter over a very gentle heat, then stir in the sugar. Add the chocolate and whisk vigorously until smooth and melted. Sift in the flour, little by little, and keep whisking until you have a smooth, chocolatey custard.
■■ Pour the hot milk into the chocolate cream and keep whisking over a very low heat until the mixture thickens; this should take 2-3 minutes. Stir in the rum and pour the chocolate custard into a large jelly mould.
Leave to cool for 30 minutes, then set in the fridge for 4 hours or until set. You can keep the pudding like that, covered, for up to 4 days.
■■ When you are ready to serve it, plunge the mould (up to roughly two-thirds) into a dish of hot water for a few seconds, then turn it out onto a plate. Serve with the berries. &