The nasty winter storm that’s promising to be this year’s “big one” is rolling in. When the rain is crashing down outside and the temperatures plummet, there’s nothing like a hot, gooey chocolate pudding to make you forget about the weather. Just the word “pudding” makes me feel good.
This one is a real oldie, and quite a classic. It’s that yummy, very easy to make dessert that starts with the batter at the bottom and a whole lot of liquid on top, and in the oven, magic happens, and it comes out with a cake-like top and a lush fudgey base. This recipe pops up all over the internet in various forms, and has many different theories for its inception. Some say that its very basic ingredients point to post WWII origins when ingredients were scarce. My late mother-in-law, who spent many years in Atlanta and gave me the recipe, always attributed it to the South African expats living in there in the 1970s, who, she would always say, made the best desserts. Not sure where it actually comes from, but what is clear is that it tastes wonderful, and you won’t have any leftovers, especially if you serve it hot out of the oven. The last time I made it, I had to swat my guests away so I could take a picture of what was left, hence the less than beautiful picture here.
This recipe is for 6 servings, but you may want to double it unless you like seeing miserable faces at your table. It’s also easy to make it parev, by using soy milk instead of regular. There’s no discernible taste difference.
CHOCOLATE FUDGE PUDDING
1 cup flour
½ cup sugar
2 tablespoons cocoa powder
2 teaspoons baking powder
Pinch of salt
1 teaspoon vanilla essence
3 tablespoons melted butter/margarine
½ cup milk (or soy milk)
¾ cup brown sugar
¼ cup cocoa powder
Pinch of salt
1 cup hot water
How to do it
1. Preheat your oven to 180ºC (350ºF).
2. Mix all the dry ingredients together in a medium sized bowl. Stir in the milk, melted butter/margarine and vanilla.
3. Pour the batter into a medium-sized greased baking dish.
4. Mix together all the ingredients for the topping and carefully pour over the batter.
5. Bake for 30-35 minutes.
Serve hot or warm. If you really want to add to the decadence, serve with a scoop of vanilla ice cream.