Chocolate & Raspberry Matzo Pudding
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes plus 1 hour 10 minutes waiting time
Cooking time: 60 minutes
Degree of difficulty: very easy
- 6 pieces matzo
- 300g/10.6ozs. dark chocolate
- 1 cup cream
- 2 cups milk
- 3/4 cup brown sugar
- 3 eggs
- 1 tablespoon Chambord (optional)
- 1 teaspoon vanilla
- 1 cup frozen or fresh raspberries
- Icing or powdered sugar to sprinkle
- Fresh raspberries to decorate
Step 1 - Heat 250g/8.8ozs of dark chocolate, cream, milk and sugar in a large saucepan and melt the chocolate. Cool for 10 minutes. Whisk the eggs, Chambord if using and vanilla into the mixture. Break up the matzo into pieces and mix into the chocolate mixture and soak for 1 hour.
Step 2 - Preheat oven to 160C/320F and grease a deep baking tray. Place one third of the matzo on the base and then scatter with half the frozen berries, repeat again finishing on a layer of matzoh. Pour the chocolate custard over the matzo and the rest of the chocolate pieces. Bake for 30 minutes. Then cover with foil and bake for another 10-15 minutes until set. Sift icing sugar and decorate with raspberries.