• 300 ml Milk
• 4-5 tblsp Sugar
• 4 Slices Brown Bread
• 3 Eggs
• 2 tblsp Drinking Chocolate or cocoa powder
• 1/2 tsp Vanilla Essence
• 250 ml Thick Sweetened Cream

Cut the bread into pieces. Beat the eggs and add the essence.

• Warm the milk and mix in the sugar. Gently mix in the cocoa powder.

• Put off the flame and add the beaten eggs and the breadcrumbs. Mix well.

• Grease pudding mould and pour the mixture into the mould.

• Cover loosely with foil and steam in a rice cooker or pressure cooker without whistle for 30 - 40 minutes or until the pudding is spongy.

• Allow the pudding to shrink before unmoulding. put it in the fridge for 1 hour before serving with fresh, thick and sweetened cream