On Wed, 01 Mar 2006 11:23:10 -0600, in rec.food.cooking, Melba's Jammin'
wrote:

>In article .com>,
> "Jude" > wrote:
>
>> Doug Weller wrote:
>> > Hunt Ball Chocolate Pudding
>> >
>> > 1/2 lb plain (dark) chocolate
>> > 3 tbs sugar
>> > 3 eggs
>> > 8 trifle sponges or maybe 16 ladyfingers
>> >
>> > Separate eggs.
>> > Melt chocolate with 3 tbs water and cool.
>> > Beat sugar and yolks in double saucepan, add chocolate, fold in beaten
>> > whites. Lay sponges in a glass dish, cover with the mixture and chill.
>>
>> OK, you lost me.
>>
>> Question 1: how do you melt chocolate with water? Won't it seize?
>
>Nope. It's a mystical thing, melting chocolate is. It will seize if
>you get a drop in it, but not if you melt it with quantity. (I don't
>know what the magic quantity is, though.) Weird, huh?
>
>>
>> Q 2: The 'double saucepan"...is that a double boiler? Is the mixture
>> being heated? For how long?
>>
>> Q3: The beaten egg whites get folded in and then remain raw?
>
>Sure.
>But it's not the best-written recipe. :-/

Yep, it's a really old one I found typed out on an index card. I've no
idea where I got it from but I know it was good!

Is there a problem with raw egg whites? This is a recipe from long ago,
remember. It wouldn't bother me now though.

Doug
--
Doug Weller --
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk