HomeProske, Swanson & Mahato
1 Serve

Ingredients

Batter

  • 1 Cup All Purpose Flour
  • 2 Tsp Baking Powder
  • ½ Tsp Fine Salt
  • ½ Cups White Sugar
  • 3 Tbsp Cocoa Powder
  • ½ Cups Walnuts
    Can substitue for other nuts
  • ½ Cups Milk
  • 1 Tsp Vanilla Extract
  • 2 Tbsp Butter
    Melted, can replace with melted shortening

Pudding Sauce

  • 4 Tbsp Cocoa Powder
  • ½ Cups Brown Sugar
  • 1¾ Cups Water
    Hot or recently boiled
  • 1 Tbsp Orange Zest
Baked Chocolate Pudding

Method

In an uncovered casserole dish

  • 1 Cup All Purpose Flour
  • 2 Tsp Baking Powder
  • ½ Tsp Fine Salt
  • ½ Cups White Sugar
  • 3 Tbsp Cocoa Powder
  • ½ Cups Walnuts
    Can substitue for other nuts
  • ½ Cups Milk
  • 1 Tsp Vanilla Extract
  • 2 Tbsp Butter
    Melted, can replace with melted shortening
1

Grease a casserole dish. Measure in flour, baking powder and salt, add sugar, cocoa, and nuts. Make a well in the centre and add milk, vanilla and melted butter. Combine until just mixed.

In a glass heatproof measuring cup

  • 4 Tbsp Cocoa Powder
  • ½ Cups Brown Sugar
  • 1¾ Cups Water
    Hot or recently boiled
  • 1 Tbsp Orange Zest
2

Mix the ingredients and pour the liquid over the uncooked batter in the casserole dish. Bake at 350F for about 35 minutes until the centre is firm and cooked. As the dessert bakes the batter rises up through the liquid to form a rich chocolate sauce. Serve warm. Can add ice-cream, whipping cream and use pitted cherries instead of the nuts.