Sausage Pudding Recipe at MyDish

Sausage Pudding

5 stars based on 7 reviews Rate this Recipe

Method

  • Place the sponge fingers in a large serving dish and pour over a good glug of sherry (or other). Leave to soak in a bit while preparing the rest of the pudding.
  • Melt the chocolate, either in a bowl over simmering water, or in the microwave, and leave to cool a little.
  • Whisk the egg whites to stiff peaks.
  • Beat the sugar and egg yolks together, then add to the melted chocolate once it has cooled a little (important – you don’t want cooked egg yolks!).
  • Fold a little of the egg white into the chocolate mixture, followed by the rest and fold until well combined and uniform in colour. Pour on top of the sponge fingers.
  • Best served after chilling in the fridge for at least 2 hours.



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    Tips

    • If you prefer not to use alcohol, you could soak the sponge fingers in a little freshly squeezed orange juice.
      I serve it with a jug of double cream as I like the contrast with the rich chocolate.
      Can be made the day before.

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    Ingredients

    • 6 eggs, separated
    • 1 packet (usually 175 g / 200 g) Sponge fingers (also called Boudoir biscuits / biscotti al uovo)
    • Good glug of  Sherry (or Marsala / Brandy / Amaretto / Cointreau)
    • 3 tbsp Caster sugar (normal or golden)
    • 150 g - 200 g Dark chocolate (depending on how rich you like your mousse)

    By Views 2185  Added Fri Aug 13 2010


    Actually, not a sausage in sight, but a gorgeous chocolate mousse pudding! A great family favourite. Dedicated to our friends in South Africa.

     

    This recipe was given to us by a great family friend from South Africa. After they moved back there, we went to visit them in 1985 and it was there, age 11, that I was shown how to make it. I am curious to know if it is unique to them, or if other So Read More

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