Chocolate Boozy Pud
submitted by: http://web.archive.org/web/20011115224922/http://www.deja.com/[ST_rn=ps]/profile.xp?author=fossey@worldscope.co.uk&ST=PS
CHOCOLATE BOOZY PUD
This is a creative version of a chocolate trifle =AD my family calls it
Chocolate Boozy Pud - it is cheap, makes at least 10 creamy portions from a
light foam masking a <spiked> sponge layer, and it is yummy!
Mike Fossey, Welwyn Garden City, Hertfordshire, England
Serves about 10 (or 5 generous portions plus inevitable second helpings). Just
as good (if not better!) next day.
1 packet of 8 trifle sponges
Apricot jam
4 rounded tablespoons of drinking chocolate powder
1/2 pint boiling water
3 tablespoons brandy or rum
4 level teaspoons powdered gelatine
4 rounded tablespoons caster sugar
3 rounded tablespoons cocoa powder
1 large can (14 oz) evaporated milk, chilled in refrigerator (overnight if =
poss)
To decorate: Whipped cream, and a little grated dark chocolate.
You will need a 3 1/2 pint shallow serving dish.
Split trifle sponges and sandwich together with apricot jam. Arrange in base of
serving dish.
Dissolve drinking chocolate in boiling water, add brandy or rum, then pour
mixture over the sponge cakes.
Sprinkle gelatine onto 3 tablespoons cold water, stir and leave to soak. Mix
sugar and cocoa powder in a saucepan, blend to a smooth paste with 3
tablespoons cold water. Heat gently until it comes to the boil. Remove from
heat, stir in the gelatine, leave to cool but not set.
Whisk evaporated milk with an electric mixer until thick and light, and has
trebled
in bulk.
Gradually whisk in the cooled gelatine mixture. Pour onto the sponge cakes.
Prick any bubbles that appear on surface and leave in a cool place to set. Can
be kept in refrigerator overnight. Decorate with whipped cream and scattering of
grated chocolate before serving.
Keep Smiling!
Source: