CHOCOLATE PUDDING RECIPE

 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: