Chocolate Shell Pudding Recipe


You will need.....     4 oz. pasta shells

                             1 pink milk

                             1 oz. cocoa powder

                             little extra milk

                             2 tablespoons soft brown sugar

Preparation Time    2 eggs

10 minutes              4 oz. castor sugar

 

Cooking Time         

40 minutes    

 

Oven setting          

375ºF; Gas Mark 5      

 

Put shells and milk into a large saucepan, bring to the boil stirring to prevent sticking. Simmer for 20 minutes. Mix cocoa to a smooth paste with a little cold milk, add brown sugar and mix well. Stir into shell mixture and bring to the boil, stirring all the time until smooth. Add egg yolks and beat well. Pour mixture into an ovenproof dish.

 

Whisk egg whites until stiff and standing in peaks. Add half castor sugar and whisk again until thick. Add remaining sugar, folding in with a metal spoon.

 

Pipe mixture in a pattern over filling a bake in centre of oven for 15 minutes to lightly brown the meringue.

Serves 4.

 

Quick Tip

 

To ensure that your meringue sets firmly add just a pinch of cream of tartar to the sugar before whisking with the egg whites.

                                        

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