English Chocolate Pudding
Break the chocolate into pieces. Place in a saucepan and set over a pan with hot water. Stir constantly until chocolate has melted. Blend egg yolks, Hermesetas Granulated, vanilla seeds and water. Beat until mixture is fluffy. Carefully fold in chocolate. Blend almonds and bread crumbs. Beat the egg whites with the baking powder until the mixture is stiff. Stir bread crumbs and almonds into the batter. Fold in the egg white. Prepare a pudding mold or small molds. Turn the chocolate batter into them. Preheat the oven to 180ºC. Set the molds in a pan with hot water, bake in the oven for about 40 minutes. Press 2 oranges for juice. Remove the rind including white skin from the third one. Lift out the fruit sections between the membranes. In a saucepan bring orange juice, Hermesetas Granulated and cornstarch to a boil stirring continuously and then let cool. Carefully stir in the orange segments. Unmold the warm pudding or puddings and serve with the sauce.