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We've reached a key point in the film, and the final dish of our The Devil Wears Prada menu. Having been involved in the most 'New York' of accidents imaginable (being hit by a yellow cab, whilst carrying Hermes) Emily is in the hospital, her dream of going to Paris is over. Why?! She has done everything 'right' in order to fit in, always remained in control, starved herself thin, anticipated each and every one of Miranda's whims. Emily was thriving under the high pressure of life at Runway, and yet, she has been pushed aside in favour of a younger model. So unfair!
Lying in her hospital bed, Emily breaks down, and succumbs to eating sugar and carbs. The prelude to the legendary moment when she yells at Andy that she doesn't deserve Paris, she hasn't earned it, "you eat carbs for gods sake". All whilst eating a bread roll.
There is a lot of food in this hilarious scene but, we're at the stage of our watch along dinner party where we are ready for a little something sweet... So, we're honing in on Emily's chocolate pudding cup, although, we're jazzing it up with a few fancy toppings, to make it a little more fashionable. Who needs Paris when you have pudding.
We hope you enjoyed this episode of Dinner and a Movie, stay tuned because there's plenty more where that came from 👀 For a step by step guide to all the devilishly fashionable recipes featured in our dinner party honouring The Devil Wears Prada, check out our video and give it some love, because let's face it, you already sold your soul the day you put on that first pair of Jimmy Choos 👠👠
That's all.
CHOCOLATE PUDDING
INGREDIENTS (serves 4)
500 ml whole milk (divided)
2 egg yolks
100g caster sugar
35g cocoa powder
2 tbsps cornflour
¼ tsp kosher salt
1 tsp vanilla extract
1 tbsp unsalted butter
To serve (optional)
150g raspberries
100g raspberry jam
250 g mascarpone
1/2 an orange - zest only
20g chocolate - grated
METHOD
In a large bowl, whisk the egg yolks for a couple of minutes until light and fluffy.
Separately, in a small bowl, whisk the cornflour with a little of the milk until smooth. Pour the cornflour slurry into the egg yolks and mix to combine.
Place the remaining milk in a saucepan along with the cocoa powder, sugar, salt and vanilla.
Warm on a medium-low heat, removing from the heat just before it reaches a simmer.
Slowly pour a third of the heated milk mixture into the egg yolks, whisking constantly. Then, return the mixture to the saucepan and whisk to combine.
Place the saucepan back on a medium-low heat for 3 - 5 mins, until thickened slightly. Stir constantly to make sure it doesn’t catch on the bottom.
Once slightly thickened, remove from the heat and stir in the butter until melted and combined. The pudding will thicken further once cooled.
Transfer to serving bowls and cover the pudding closely with cling film to prevent a skin forming. Refrigerate for at least 2 hours until cooled and set.
To serve (optional)
Mix the orange zest into the mascarpone, and set aside.
Pipe the raspberry jam into the fresh raspberries, with a small nozzle attachment.
Serve the orange mascarpone and jam filled raspberries on top of the chocolate puddings, and dust over a grating of chocolate.
