---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts
       Yield: 4 servings
      10 fl Milk
       4 oz Plain chocolate
       2 ts Instant coffee powder
       3    Eggs - size 2
       2    Egg yolks from size 2 eggs
       2 dr Vanilla essence
      10 fl Single cream
       1 oz Sugar
       1 oz Plain chocolate or chocolate
            -coffee beans
   1 1/2 oz Blancbed tlaked almonds
       1 oz Demerara sugar
       5 fl Double cream
   Warm the milk, then chop the chocolate into small pieces. Add to the
   milk, with the coffee powder and heat until the chocolate has melted.
   Beat the eggs and egg yolks with the vanilla and cream, add the
   chocolate and coffee flavoured milk. Mix well, add the amount of
   sugar required.
   Strain into a 1.5 pint/900 ml souffle dish or fairly deep ovenproof
   serving dish. Stand in a tin half filled with cold water.
   Preheat the oven to 150oC/300oF, Gas Mark 2. Bake for 1 1/2 to 1 3/4
   hours, or until just firm. Allow to cool.
   Grate the chocolate, if using this. Sprinkle the nuts and sugar over
   the pudding. Whip the cream and pipe or spoon on the dessert. Top
   with the chocolate or chocolate coffee beans.
   Freezing: This freezes for 2 months if made with cream, as in the
   Variation: Omit the cream in the dessert and use 10 fl extra milk.
   Source: Marguerite Patten’s Marvellous Meals, Your Magazine, UK