This recipe from Maggie Ritchey might remind you of one of her previous entries, Corn Flour Shape, but I bet it doesn’t taste all that bad. In fact, I suspect this would taste lovely. It is chocolate, after all. It sounds like a pudding, but not in the traditional sense that it was boiled in a pudding bag. This is more similar to modern pudding. This would make a delicious gluten free dessert for those who need it.

Chocolate Shape

Put into a clean saucepan 1 gill milk, add to it 1/2 oz gelatine & dissolve this very slowly remembering always to dissolve it slowly. When dissolved add 1 tablespoonful sugar 1/2 teaspoonful vanilla, the yolks of 3 eggs well beaten, 3 oz grated chocolate. Mix this into the yolks of the eggs, stir thoroughly well together, if not quite thick return to the saucepan for a minute or two, being careful not to curdle. Pour into a wetted mould & set aside to become quite cold. Then turn out on a glass dish & whipped cream may be served with the shape. Note an oz & 1/2 of almonds blanched & chopped may be added.