Walnut and Chocolate Pudding

Method

For the Sponge Fingers:

Whip whites until stiff. Gradually whisk in sugar.

Stir in yolks and flour.

Pipe out fingers onto a greased and lined tray.

Bake at 190 degrees C until crisp. Remove from oven and cool.


For the Pudding:

Melt chocolate with water in a double boiler.

Add sugar and butter.

Beat well. Cook for five minutes.

Remove from heat.

Add yolks.

Fold in whipped whites along with walnuts.

 Stir in coffee, rum and crushed sponge fingers.

Spoon into a serving bowl.

Chill and serve decorated with whipped and chocolate.