Chocolate fudge batter pudding

Yield: 2 servings

Measure Ingredient
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⅓ cup Unbleached Flour
3 tablespoons Unsweetened Cocoa
¼ teaspoon Baking Powder
¼ teaspoon Salt
⅓ cup Sugar
2 teaspoons Butter Or Margarine, Melted
¼ teaspoon Vanilla
3 tablespoons Milk
3 tablespoons Chopped Pecans Or Walnuts
½ cup Boiling Water
Confectioners' Sugar
Vanilla Ice Cream
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Blend together, the flour, 1 Tbls of the cocoa, the baking powder and the salt; set aside. Mix half the sugar, the butter and the vanilla in a bowl. Combine the flour mixture with the sugar mixture alternately with the milk, blending well after each addition. Stir in the nuts. Preheat the oven to 350 degrees F. Combine the remaining sugar, cocoa and boiling water in a small tart pan or shallow baking dish about 4 or 5 inches in diameter. Drop the batter by tablespoonfuls on to the hot mixture. Do not stir; the batter will bake while the sauce remains liquid. Bake for about 30 to 40 minutes, until the top is crusty. Sprinkle with confectioners' sugar. Spoon out the cake while it is still warm. Cover it with the sauce from underneath and top with a dab of vanilla ice cream.

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