Desserts from The Reluctant Cook

From The Reluctant Cook by Ethelind Fearon, 1953

Fresh pears stewed in grapefruit juice thickened with cornflour.

Red packet jelly made in half-grapefruit skins with the edges "nicked in a V pattern". When set, add a green glace cherry in each centre.

Chocolate Pudding
2 cups breadcrumbs
4 eggs
3/4 cup grated chocolate
1/2 cup butter
1/2 cup sugar
1 cup milk

Separate eggs. Beat sugar and butter to a cream and beat in yolks. Dissolve chocolate in milk, add to crumbs, add this to the eggs and sugar. Whip the egg whites stiffly and fold them lightly into the mixture. Butter a mould and pour in the mixture. Cover and steam or bake for 1 1/2 hours.

Sauce for the Pudding
2 tbsp jam
2 tbsp sherry
4 tbsp boiling water
1 tsp lemon juice
1 tsp sugar

Boil together and serve hot.