RCI-DS.001.0280.001
Hot Fudge Pudding
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Williams Estate in Tyler, Texas in 1994.
Prep15 min
Cook10 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- 2 teaspoons
- ¼ teaspoon
- ¾ cup
- 2 tablespoons
- ½ cup
- 2 tablespoons
- 1 cup
- ¼ cup
- 1¾ cups
Method
1
Preheat the oven to 350°F (175°C).
2
Combine flour, baking powder, salt, granulated sugar, and 2 tablespoons cocoa in a large mixing bowl, stirring until well blended.
3
Stir the milk and melted shortening into the dry mixture until just combined, forming a thick batter.
4
Pour the batter into an ungreased 8-inch or 9-inch square baking dish, spreading it evenly.
5
Combine the brown sugar and ¼ cup cocoa in a small bowl, mixing thoroughly.
6
Sprinkle the brown sugar and cocoa mixture evenly over the batter in the baking dish.
7
Pour the hot water slowly and carefully over the entire surface of the batter; do not stir.
1 minutes
8
Bake for 35 minutes, or until a toothpick inserted into the cake portion comes out clean.
35 minutes
9
Remove from the oven and let cool for 5 minutes before serving. The pudding will have a cake layer on top and a fudgy sauce on the bottom.
10
Spoon into serving bowls, making sure each portion includes both the cake and the hot fudge sauce.