CBP - chocolate biscuit pudding


1/2 Cup Butter (125g) 3/4 Cup Castor Sugar (190G)
350ml Unsweetened Cream
2 Eggs (separated)
150gm Dark Chocolate
2 Tablespoons Cocoa 1/2 - 1 cup Chopped Cashews (or Almonds)
1 packet Marie Biscuits
1 cup milk Brandy or Rum (Optional - I use liberal amounts - 4 to 6 tablespoons!!)


Melt chocolate with the cream over a slow fire. Ensure cream does not boil. Beat in egg yolks quickly. Leave to cool. Separate eggs, ensuring that egg whites have no yolk. Cream butter and 1/2 the sugar. Add in chocolate mixture and sifted cocoa. Add Rum (dependent on your alcoholic tendencies!)

Whisk egg whites till they peak and then add remaining sugar, whisking till nice and thick. Fold in egg whites to chocolate mixture. Stir in 75% of nuts.

Dip Marie Biscuits into milk (to soften slightly) and line a tray with one layer of biscuits. Cover biscuits with layer of mixture. Alternate with layers of biscuits and mixture (with final layer being mixture)

Sprinkle remaining nuts on top (this just makes it look good) Chill for at least 3 hours but preferably overnight.