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Recipe by Virginia Burke, Walkerswood Caribbean Foods
(Excerpted from Walkerswood Caribbean Kitchen and Eat Caribbean cookbooks)
Walkerswood Caribbean Foods -

Preparation time: 15 minutes + chilling overnight + 15 minutes cooking.
Serves 6.


    • 5 eggs plus 5 egg yolks
    • 4½ oz caster sugar
    • 8 oz unsalted butter, plus a little bit more for greasing the moulds
    • 8 oz dark chocolate, broken up
    • 4 tbsp rum
    • 3½ oz plain flour
    • Icing sugar, to decorate


The day before you wish to serve the pudding, make up the mixture: beat the eggs, egg yolks, and sugar together until the mixture is pale yellow. 

Melt the chocolate and butter slowly together in a heatproof bowl, set over a pan half-filled with hot water.

When the mixture has melted, remove from the heat, add the rum and them slowly add the egg mixture, beating constantly.

Then fold in the flour.

Pour into 6fl oz greased moulds, cover with cling film and chill in the fridge overnight. 

The following day, preheat the over to 350°.

Place in the center of the oven on a baking sheet and bake for approximately 10-15 minutes, or until the centers puff up and look dry. 

You will need to check this quite regularly. 

Turn out on to individual plates, sift over the icing sugar and serve at once.

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