COTTAGE PUDDIING WITH SCHRAFFT'S FUDGE SAUCE..!!!!

    COTTAGE PUDDIING WITH SCHRAFFT'S                             FUDGE SAUCE

Ingredients:

4 oz cooked potatoes (aloo)
1 pint of milk (doodh)
2 eggs
2 oz sugar (cheeni)

How to make cottage pudding:

Mash the potatoes, add the sugar, eggs and lastly the milk.
Mix well together.
Grease a pie dish, pour in the mixture and bake in a moderate oven
for 3 /4 hour

Schrafft’s Hot Fudge Sauce
The Ingredients:

1 Tbsp. unsweetened cocoa
1 cup sugar
¾ cup heavy cream
¼ cup light corn syrup
2 Tbsp. butter
2 oz. unsweetened chocolate, chopped
1 tsp. vanilla
few drops of malt vinegar
1. In heavy saucepan over medium heat, whisk together cocoa,
sugar, and ¼ cup of the heavy cream until smooth.
2. Stir in corn syrup, butter, chocolate, and the rest of the cream.
Bring to a boil.
3. Remove from heat. Stir in vanilla and vinegar. Sauce thickens
when it cools or when put on ice cream. (For future use, refrigerate
in tightly covered jar.)
4. Reheat, whisking the sauce, in top of a double boiler over hot
water.