Instructions
- Break up the chocolate into a heat proof bowl.
- Pour in the double cream.
- Put the bowl over a pan of barely simmering water and leave, until the chocolate has melted.
- Take the bowl off the heat and with an electric hand mixer, whisk the mixture, until you have a cold creamy mixture.
- Pour the brandy into a shallow dish.
- Dip the biscuits, one at a time, first into the liquor, then into the chocolate cream and arrange a layer of biscuits in the base of the pudding basin.
- Spread a layer of the chocolate mixture over the first layer of biscuits.
- Repeat the whole process, until you have 4 layers.
- Place a saucer (one that fits inside the rim of the pudding basin) on top of the mixture, put some weight on top and leave in the fridge over night.
- Before serving, dip the basin in hot water for a few seconds and turn the pudding out on to a flat serving plate.
- Put the cake back into the fridge for 15 mins to allow the outside to get firm again.
- Finally, dust with cocoa powder.
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