Grandma’s Chocolate Pudding: Delicious Culinary Heritage


Oh, how wonderful it used to be: Grandma Cilly scurried around in the kitchen with her apron on, rattling pots and bowls, and we children sat on the bench and watched. From time to time you could also help. I mean seriously could and not had to. Because it was a lot of fun, you messed around and you learned a lot. And now I know the original recipe for grandmother’s chocolate pudding. Hallelujah!

Now I’m standing in the kitchen with my apron on, and my sister’s grandchildren are sitting on the bench and watching. We also make a lot of messes, clattering bowls, and I tell them about my grandma Cilly and prepare grandmother’s chocolate pudding with them.

Next time I’ll throw on the jukebox and play them the great song History Repeating of the Propellerheads feat. Miss Shirley Bassey. It’s from 1998 and still beautiful. My culinary heritage includes not only grandmother’s chocolate pudding, but also these Cilly recipes:

When I take a look at my EAT CLUB recipes, I realize how many grandma and family recipes I still know and cook. Wonderful, I’m glad. And now I’m expanding the collection with grandmother’s chocolate pudding. In a few years, when everything isn’t kosher in my head anymore, I’ll look it up in the EAT CLUB. But not only in the many great recipes, but also in our cooking school. Because that’s where Cilly’s concentrated knowledge of the kitchen lies dormant. She sent me this, among other things Five tips for the perfect sheet cake reveal. And their meat dishes were called at home: Cilly with Meat. Hahaha, Hallelujah!

Childhood Memories: Grandma’s Chocolate Pudding

description

Indescribably good: grandmother’s chocolate pudding

READ
3 layers from one dough

preparation

  1. Soak gelatine in a bowl of cold water. Beat the egg yolk and sugar until fluffy. At the same time, bring the milk and cream to the boil in a saucepan.

  2. Remove the pan from the heat and add the chocolate pieces and the well-squeezed gelatine and stir to dissolve. Then stir into the egg and sugar mixture. Pour into nice glasses and refrigerate for 2-3 hours, preferably a day. Serve with a few mint leaves.

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