This week's Dessert Day (inspired by Decoy Betty) brings to you one of my favorite desserts growing up. My Mum used to make this a lot whenever anyone needed comforting. Whenever I make it, it brings back memories of a wonderful childhood, filled with chocolate and my Aunt Dot's Pudding Sauce.
|Fudge Pudding Cake|
This Fudge Pudding Cake is a lot like the Lemon Pudding Cake I made last week, but involves completely difference science to make it work. As I mentioned last week, Fudge Pudding Cake always seemed like a magical dessert to me. It involves making a batter, putting it in a pan, sprinkling chocolate and sugar on top and then pouring boiling water over it. And, somehow you're left with something that turns into a chocolate pudding on the bottom and a cake on the top. Seriously, when you're 6 years old, it seems like witchcraft.... in the best way!
Is there a dessert from your childhood that always seemed magical to you?
1 cup All-Purpose Flour
6 tbs Cocoa Powder
1/4 tsp Salt
3/4 cup Sugar
2 tsp baking Powder
1/2 cup Milk
2 tbs Unsalted Butter, melted
1 cup Brown Sugar
1 3/4 cup Water, boiled
1) Pre-heat oven to 350 degrees.
2) Mix in a medium bowl, flour, 2 tbs cocoa powder, salt, sugar and baking powder.
3) Stir milk and butter into flour mixture. Mix until smooth.
4) Spoon mixture into an 8-inch pan. Spread in even layer.
5) Mix brown sugar and 4 tbs cocoa powder together in small bowl. Sprinkle mixture over the batter that is spread in the pan.
6) Pour boiling water over the sprinkled batter.
7) Bake for 40-45 minutes.