12
Fold in chocolate mixture, adding half the reserved marinade. Pour into small pots,
refrigerate for 5 hours. Serve with whipped cream.
Chocolate Pecan Pudding
-100g dark chocolate
-75g pecan nits, finely chopped
-2 slices white bread, crumbed
-60g plain flour
-100g unsalted butter, softened
-4eggs, separated
-100g sugar
Grease a large pudding bowl and dust with caster sugar.
Melt the chocolate in a small bowl over a saucepan of hot water. Combine pecan nuts,
breadcrumbs and flour. Beat butter on Speed 5 until fluffy, add chocolate, yolks and half
the sugar, continue to beat on speed 3 until smooth. Clean beaters thoroughly-whisk egg
whites until stiff, gradually adding remaining sugar. Fold the egg mixture into the butter
mixture, also add the flour mixture and fold lightly to combine.
Place mixture in prepared bowl. Cover with foil and secure. Lower into a saucepan of
boiling water-half way up sides of bowl and steam for 45-50 minutes.
Almond fingers
-225g butter
-2 cups caster sugar
-1 teaspoon almond essence
-1 egg
-3 cups plain flour
-1 teaspoon baking powder
Topping
-1 egg white, beaten with 2 tablespoons caster sugar
-1/2 cup chopped almonds
Cream butter and sugar on speed 5 for 5 minutes, or until light and fluffy. Add essence
and egg, beating until combined.
