Webb Naigresse

It was my father-in-laws birthday, and with my mom-in-law not around anymore, we really wanted to make the day special for him and honour her. Every year she made the same meal and of course his favourite pudding. I always believed this pudding was called naigresse, little did I know its based on a French recipe called, “Negresse en chemise blanc”. Quite frankly, I prefer the name Naigresse so that’s what we will continue calling it. We spent ages scouring her old written recipes. All these measurements are thumb-sucked based on what she wrote down as I had to decipher phrases like, “a dollop of butter” and “a little bit of sugar”. It was quite entertaining but I think I got it right! Its best made the day before so the chocolate mixture can soak into the biscuits nicely.

Ingredients:

85g chocolate (plus extra grated for garnishing)

Cream (for garnishing)

1 teaspoon of butter

1 teaspoon of sugar

240ml of milk

2 eggs

½ packet of sponge biscuit (in SA our favourite is boudoir finger biscuits)

Method:

1. Line a mould/ bowl with sponge biscuits.
2. Melt the chocolate in a pot or bain-marie.
3. Add the butter and combine well.
4. Gradually add the milk stirring constantly until it boils.
5. Separate the egg whites from the yolks.
6. Beat the yolks with the sugar until combined.
7. Then pour into the chocolate mixture and combine well.
8. Beat the egg whites until stiff and fluffy.
9. Add the egg whites to the chocolate mixture until completely combined.
10. Pour into a mould lined with sponge biscuits and place in the fridge.

Turn out of the mould and serve with grated chocolate and whipped cream.

Enjoy!