Chocolate Bread Pudding

Mrs. Tina Pinto

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