Pudim de Pão de Chocolat (Chocolate Bread Pudding)
Pudim de Pão de Chocolat (Chocolate Bread Pudding) is a traditional Angolan recipe for a classic baked bread and chocolate pudding cooked in an egg custard base with port wine. The full recipe is presented here and I hope you enjoy this classic Angolan version of: Chocolate Bread Pudding (Pudim de Pão de Chocolat).
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It was the Portuguese who brought this chocolate dessert to Angola and that Portuguese heritage is seen in the Port wine used (you cannot substitute for this).
Ingredients:
375g bread (day-old bread is best), grated or processed into breadcrumbs
350ml milk
2 eggs, beaten
150g golden caster sugar
4 tbsp Ruby Port
120g unsalted butter
3 tsp baking powder
70g cocoa powder
butter for greasing
Method:
Liberally grease a large ring mould dish with the butter. Pour the milk into a pan and gently warm until hot (but do not boil). Add the butter and sugar to the hot milk and stir to dissolve.
Take off the heat, stir in the breadcrumbs and set aside to swell for 30 minutes. Now add all the remaining ingredients and stir well to combine. Turn the resultant mixture into your greased soufflé dish.
Sit the dish in a deep baking tray and pour in boiling water so that it comes 3/4 of the way up the sides of the ring mould. Transfer to an oven pre-heated to 190°C and bake for 50 minutes, or until the pudding is well risen and feels springy to the touch.
Remove from the oven and allow to cool slightly. Serve warm, accompanied by cream.
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