CHOCOLATE PUDDING WITH COFFEE-RUM RAISIN SAUCE


Ingredients:

MAGNOLIA GOLD BUTTER for greasing
powdered sugar for dusting

Pudding

6 pc MAGNOLIA BROWN EGGS, egg yolks and whites separated
1 tsp vanilla extract
1/2 cup sugar
1/2 cup cocoa powder
1/2 cup chopped almonds
1/2 cup soft breadcrumbs

Sauce

1 cup MAGNOLIA FULL CREAM MILK
3 pc MAGNOLIA BROWN EGGS, use egg yolks only
1-1/2 cups sugar
2 tbsp SAN MIG COFFEE BARAKO
1/2 cup chopped raisins
1 tbsp dark rum

Procedure:

  1. Preheat oven to 375°F. Brush a bundt pan with butter and dust with powdered sugar. Set aside.
  2. Beat egg yolks, vanilla and half of the sugar until thick. Add cocoa and beat further.
  3. In a separate bowl, beat egg whites and the remaining half of the sugar at the highest setting until thick. Fold egg white mixture into the yolk mixture. Fold in almonds and breadcrumbs. Pour into prepared pan. Bake for 35 minutes in a water bath. Serve with coffee rum sauce.
  4. For the sauce, scald milk in a saucepan over low heat. Set aside.
  5. In a bowl, beat egg yolks and sugar until thick. Add warm milk then coffee and blend well. Return to the saucepan and cook over low heat until slightly thick. Add raisins. Cool then add rum.
Makes 6 servings.

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