Chocolate Queen Pudding

Happy Monday Lovelies

and it was laundry day again, Even though the sun was shining it was still a cold morning.. mainly because of the wind blowing down from the snow topped mountains. It was a good drying day though... and the bed sheets were dry in no time... Thank you wind!

I was watched intently by a little bird sitting in the ivy...

He disappeared for a moment and returned with a friend and they tucked into some juicy berries..

I hope they're not the ones who ate my seeds last week!

The weekly baking of the National Loaf is done and as usual the kitchen smelt delicious. This week I made one loaf in a loaf tin... the other in a cob..

There was still a bit of stale bread left from last week which made into bread crumbs and incorporated into a Wartime recipe... Chocolate Queen Pudding... from Feeding the Nation by Marguerite Patten

It was a very simple dessert... soaking breadcrumbs in a chocolaty jammy liquid.. baking in the oven and spreading more jam on top. But with just two teaspoons of cocoa powder and two tablespoons of sugar it was surprisingly very sweet. It must have been all that jam.. Four Tablespoons of it... one at the bottom of the dish.. two in the mixture and one on top.

MrD's verdict.... "odd!". And although its being eaten... I must agree!

1 level teacup breadcrumbs ( approx 2 1/2 oz)

Small knob margarine, 

Level tablespoon sugar

pint milk, 

2 level teaspoons Bournville Cocoa, 

4 tablespoons jam or jelly, I used home made strawberry jam

2 dried eggs, reconstituted, 

1 teaspoon vanilla essence. 

• Put the breadcrumbs, margarine and sugar in a basin. 
• Boil the milk, cocoa and half the jam and pour it over the breadcrumbs
• Stir the mixure well together. 
• Cover with a plate and leave half an hour. 
• Beat eggs thoroughly. 
• Spread a tablespoonful of jam over the bottom of a greased pie-dish. 
• Add eggs and vanilla essence to the breadcrumb mixture. 
• Pour the pudding into the pie-dish 
• Bake about half to three quarters of an hour, in a moderately hot oven till set. 
• Then spread the re-maining jam over the top.

Feeding the Nation
by Marguerite Patten