Fudge Batter Pudding Recipe
Ingredients
| Butter | 2 Tablespoon, melted | |
| Sugar | 1 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| All purpose flour | 1 Cup (16 tbs) | |
| Cocoa | 8 Tablespoon | |
| Baking powder | 1 Teaspoon | |
| Salt | 3⁄4 Teaspoon | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Nuts | 1⁄2 Cup (8 tbs), chopped | |
| Boiling water | 1 3⁄4 Cup (28 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2236 Calories from Fat 752
% Daily Value*
Total Fat 84 g129.2%
Saturated Fat 33.8 g168.9%
Trans Fat 0 g
Cholesterol 75.8 mg25.3%
Sodium 2201.1 mg91.7%
Total Carbohydrates 385 g128.5%
Dietary Fiber 48.3 g193.3%
Sugars 211.4 g
Protein 56 g111.3%
Vitamin A 17.3% Vitamin C
Calcium 79.4% Iron 128.2%
*Based on a 2000 Calorie diet
Directions
Sift flour, 3 tablespoons cocoa, baking powder, and 1/2 teaspoon salt together and add alternately with milk to first mixture; mix well and stir in nuts.
Mix together 1/2 cup sugar, 5 tablespoons cocoa, 1/4 teaspoon salt, and boiling water.
Turn into baking dish (10 x 6 x 2 inches); drop batter by tablespoonfuls on top.
Bake in preheated moderate oven (350°F.) for 40 to 45 minutes.
Serve warm or cold.
Spoon out a portion of the cake and cover with sauce.
Whipped cream, heavy cream, or top milk goes well with this pudding if it is served cold, because the chocolate sauce becomes quite thick.
Chef
