Chocolate pudding

Fixings:

  • spread - 1/2 cup (0.47 l)
  • powdered sugar - 1/2 cup (0.47 l)
  • eggs - 3
  • cocoa - 1 tsp
  • flour - 1/2 cup (0.47 l)
  • preparing pop - 1 tsp
  • water - hot
  • spread - for lubing

For the cream:

  • cocoa - 2 tbsp
  • milk - 1/5 cups (1.18 liters)
  • spread - 1 tbsp (15 g)
  • corn flour - 1 tsp
  • sugar - 2 tbsp (30 g)
  • vanilla - 2 powder bundles

Strategy:

  • Blend the mellowed spread in with the sugar and beat until foamy.
  • Include, in parts, the recently beaten eggs, at that point the flour, filtered cocoa and heating pop.
  • Include heated water and manipulate a delicate mixture that effectively tumbles off the spoon.
  • Empty the batter into a lubed structure with the goal that it takes to up 3/4 of the volume of the structure.
  • Put twofold layers of oiled material paper on top.
  • Press the finishes of the mixture to the structure and cook the pudding in a water shower for an hour.
  • Expel and reverse the pudding while still warm onto a warmed plate.
  • Present with chocolate cream.
  • To make it, break up the corn flour and cocoa blended in with sugar in a portion of the virus milk.
  • Top up with the staying hot milk and cook for 1-2 minutes, while blending continually.
  • At long last, mix in the vanilla, and spread and serve the cream hot.

At last, we see this video to know more about this recipe: