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Snowy Mountain Pudding

  • 7 1/16 ounces bar Cadbury's Bournville chocolate
  • 3 tablespoons brandy, (3-4)
  • 12 trifle sponges or 250g sponge cake
  • 2 eggs, separated
  • 1/4 cup caster sugar
  • 1 7/8 cup double cream
  • 1/4 cup single cream

Warm the chocolate carefully between your hands for a few moments, then shave off enough curls for garnish. Set these aside in a cool place. Break up the remaining chocolate and melt it slowly with the brandy. Split all the trifle sponges neatly in half. Use some to line the basin, with the cut sides of the sponges towards the outside. Cut further pieces of cake to fit the gaps and ensure the basin is completely lined. Whisk the egg yolks and sugar together and fold in the cooled, melted chocolate. Whip half the double cream, then whisk egg whites until stiff and fold both into the chocolate mixture. Cover the cake at the base of the bowl with the mixture, then arrange a layer of cake on top. Continue until all the ingredients are used, ending with a cake layer. Cover the bowl with a plate, weight it down and leave overnight. Turn the pudding out onto an attractive serving plate. Whip the remaining double cream with the single, then spread it in ripples over the pudding. Decorate the top of the pudding with the chocolate curls. Keep cool until required.

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