Ingredients. - Eight ounces of chocolate, four ounces of cakecrumbs, four ounces of flour, four ounces of butter, two ounces of castor sugar, eight eggs, one pint of milk, one tea-spoonful of vanilla essence.

Method. - Break the chocolate into small pieces, put it with the milk into a stewpan, simmer until dissolved and cool. In another stewpan melt the butter, stir in the flour, cook a little without browning, then put in the milk and stir until boiling. Now add the cakecrumbs, and cook gently until the mixture becomes thick and leaves the sides of the stewpan clear. Let it cool a little, then beat in the yolks of the eggs and add the vanilla essence. Whisk the whites to a stiff froth, stir them lightly into the mixture, pour into a well-buttered plain mold, cover with buttered paper, and steam for one and a half hours, or bake for one hour in a moderate oven. Serve with custard, chocolate, or vanilla sauce.

Chocolate Pudding. (Another Method.)

Ingredients. - Seven ounces of breadcrumbs, four ounces of chocolate, three ounces of castor sugar, three ounces of butter, four eggs, one-half pint of milk (about), vanilla essence.

Method. - Break the chocolate into small pieces, put it into a stewpan with the milk, and simmer until dissolved. Cream the butter and sugar together, stir in the yolks of eggs, breadcrumbs, milk, chocolate, and a few drops of vanilla essence, and mix well together. Whisk the whites stiffly, add them lightly to the rest of the ingredients, pour into a well-buttered mold, cover with a greased paper, and steam from one and a quarter to one and a half hours. Or, put the mixture into six well-buttered, large-sized dariole molds, and steam about twenty-five minutes. Serve with custard or vanilla sauce.