High Tea and Chocolate MouldApril 15, 2012 at 5:32 pm | Posted in Anne, Eating and Drinking | Leave a comment
Tags: Agnes Jekyll, chocolate mould, Five Fall into Adventure, homemade orangeade, jam tarts
I’ve been desperate to make a chocolate mould for some time, since reading about the ‘smasher of a supper’ served up in Five Fall Into Adventure. After George gets kidnapped – yes, this does happen more than once – the rest of the Kirrins and Joan the Cook receive a ransom note (Uncle Q and Aunt F are gallivanting around in Spain somewhere). They are told to leave one of Uncle Quentin’s notebooks (he’s a top notch scientist) under the crazy paving the garden; once this happens George will be returned to the bosom of the family. The Kirrins are a daring lot though and decide to spy on the kidnappers when they come for the book. But how? They know Kirrin Cottage is being watched so they snatch Sid the paperboy when he comes to deliver the evening news, and Dick makes off wearing Sid’s cap and bag. He then sneaks back after dark to see what happens…
To keep their unwitting kidnap victim entertained for the evening the others play snap and Joan serves up a meal of ‘ham and eggs and chip potatoes followed by jam tarts and a big chocolate mould, of which Sid ate about three-quarters’.
I couldn’t quite bring myself to re-create this rib sticker of a repast hence the slightly lighter stuffed tomatoes (from Five on a Secret Trail), but we did have the combo of jam tarts (strawberry and raspberry) with the chocolate mould for afters. I used a 1920s recipe from a brilliant publication called The Woman’s Book. It tells you all sorts of things, from how to cook and be a hostess, to how to lay linoleum, to how to open a bank account. Here is its recipe for chocolate mould.
(Fr. Moule au Chocolate)
3 gills of Milk [1 gill = 1/4 pint]
2 yolks of Eggs
1/2 oz Gelatine
1 or 2 oz sugar
A few drops of Vanilla
Method. – Break the chocolate in small pieces and put it into a lined saucepan with one gill of milk. Dissolve slowly over the fire and cook until smooth. Then remove the saucepan from the fire and add the remainder of the milk, the gelatine, sugar , and yolks of eggs. Stir again over the fire until almost boiling and until the gelatine is dissolved. Strain into a basin, add a few drops of vanilla and cool slightly. The pour into a wetted mould and set aside until firm. Turn out when wanted, and serve plain or with custard sauce.
This pudding may be made less rich by omitting the yolks of eggs.
And here is my chocolate mould. It doesn’t look too appetising, does it?! I faithfully followed the instructions and added 1/2 oz of gelatine but I think I needed half of that (I can only conclude modern gelatine is stronger). It was hypnotically shiny but a little too solid. Anne served it up for us and was able to cut it with a knife. We had to jiggle the plate hard to get even a hint of wobble. It was quite interesting but not my best pudding ever. I hate to waste things but had to throw the remains away – I really needed a young Sid to consume the remaining three-quarters.