Described in the cook book as 'wicked', this is one of the finest examples of slow cooking I have ever managed. It takes 6 weeks and 20 minutes and is a collaboration of two books, Roast Figs Sugar Snow and Unwrapped, The Green and Balck Chocolate Cookbook, though in the case of the Green and Black book it is adapted. They use damsons and gin. I have used plums and vodka.
First you need to make the vodka plums so travel back in time to an earlier post.
Then you wait six weeks and get yourself a dinner invitation where someone (Ffion) says, "you can bring pudding if you feel so inclined". Not wishing to be flayed alive and waiting fo paint to dry I gathered ingredients.
So, gather up
100 g (3 1/2 oz) caster sugar
8 medium eggs
500g (18 oz) chocolate broken into pieces
250 g ( 9oz ) unsulted butter
about 200g ( 70z) plums that have been drinking
Put the oven on at 200 c or gas 6.
Then break the chocolate, being careful not to eat too much, into a bowl with butter and melt it by putting the bowl into a pan of hot water. While this melts take the eggs and sugar and whisk them until they look sort of pale creamy. Pull some plums out of the vodka, being very very careful not to have any contact between lips and vodka depending on the time of day and whether work needs to be done. When the chocolate is melted put the plums in and then mix the chocolate mixture with the eggs and sugar and put in a flattish buttered dish.
Cook for about 12 mins, until firm but wobbley, the pudding, not you. If you have managed to avoid contact between lips and vodka then you should be firm but not wobbley.
Take it round to a friend's house and share it, with some cream, just incase there are not quite enough calories in it.
When it comes out of the oven it smells like some kind of heaven.