Another recipe of grandmother’s that used Spry vegetable shortening (which I’ve commented on here, in addition to comments on Spry’s equivalent, Crisco, here), which was very much the method of cooking at the time. You can substitute with butter.
See grandma’s list of oven temperatures to find out the correct setting for a moderately hot oven.
This Baked Chocolate Pudding is unique because it has a meringue topping, very similar to these other recipes I’ve found on the internet here and here.
i don’t understand what is ther breadcrumbs used for? is it stirred in? or its cookie/biscuit crumbs to make like a base? I understand it as a chocolate pudding we’re talking about, shouldn’t it be smooth chocolatey? how the texture of the breadcrumbs enter this recipe? please advise
Dear cad,
I’m sorry I have no idea as I have never tried this recipe, in fact I have never made any kind of baked chocolate pudding in my life!
Good luck!
oh ok, thanks anyway. :) i’ll look around for it, i’m pretty much a novice toO!