Fudge Pudding
Add Your Own Photo to this Recipe
8
Servings
Servings
30m PT30M
Prep Time
Prep Time
40m PT40M
Cook Time
Cook Time
1h 10m
Ready In
Ready In
"A recipe from my mother, Constance Wagner. It can be served hot or cold, with whipped cream or ice cream. It comes out with sauce on the bottom, cake on the top."
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (256.7 g)
- Calories 328.3
- Total Fat - 6.3 g
- Saturated Fat - 0.8 g
- Cholesterol - 1.7 mg
- Sodium - 153.8 mg
- Total Carbohydrate - 66.4 g
- Dietary Fiber - 1.8 g
- Sugars - 51.1 g
- Protein - 3.6 g
- Calcium - 115.3 mg
- Iron - 1.9 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Step 1
Sift the flour, baking powder, salt, and sugar with 2 tablespoons of cocoa.
Step 2
Add the milk, oil, and vanilla. Mix only until smooth.
Step 3
Add the nuts if desired.
Step 4
Put into shallow, greased 1-quart baking dish.
Step 5
Mix the brown sugar with the remaining 4 tablespoons of cocoa and sprinkle this over the mixture in the pan. Do not mix!
Step 6
Pour boiling water on top.
Step 7
Bake at 350' F. for 40 minutes.
Tips & Variations
No special items needed.
Related
