Here’s Miles Davis with Tasty Pudding.
1 cup machica
2 cups milk
1 t. vanilla
1 T dark cocoa powder
1/2 cup sugar
2 eggs – separated
pinch cream of tartar, if you have it
1 t. cinnamon
1/4 t. nutmeg
1/2 t. baking powder
Measure the machica into a bowl. Add the spices, bp, and salt. Pour in about 1/2 cup milk, and stir till you have a nice smooth paste.
Meanwhile, put the rest of the milk to boil. Once it’s boiled, stir it into the machica. This was a little hard for me, because the machica got very lumpy. So I’d do it in a steady stream, stirring very rapidly with a spoon or whisk the whole time. (It was quite comical, I tried mixing it with the whisk before enough milk had been added, and the whole lump of machica found its way INSIDE the whisk, and wouldn’t come back out) What fun! No swearing at all from me!
So…try to keep it nice and smooth. If this doesn’t work for you, do as I did, and smoosh it through a strainer. Once the milk is all mixed in, return it to the saucepan, and cook for about 5 minutes, till it’s nice and smooth and cooked through. Put it in a bowl to cool.
Meanwhile…whip the egg whites till they’re stiff, adding a pinch of cream of tartar.
Once the machica-milk mixture is cool enough that you won’t cook the eggs, stir in the sugar, vanilla and egg yolks. Then carefully fold in the egg whites. Transfer the mixture to a well-puttered cake pan, and cook at (preheated) 350 oven for about 1/2 hour, till the top’s a bit brown and it’s not too wobbly.