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Ingredients
| granulated sugar: 2 cups |
| all-purpose flour (unsifted): 1/2 cup |
| unsweetened cocoa powder (sifted): 1/2 cup |
| eggs: 4 (beaten) |
| salted butter: 1 cup (melted) |
| vanilla extract: 1 tsp |
| almonds (chopped): 1 cup |
Lucy Waverman’s Baked Fudge Pudding
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
90 min -
Servings
8 serving(s)
Tags
- Preheat oven to 325°F.
- In a bowl, mix together sugar, flour and cocoa.
- Stir in eggs, melted butter, vanilla and nuts.
- Pour batter into a buttered 9-inch square baking dish.
- Place larger pan of hot water in oven and allow it to simmer.
- Place baking dish in larger pan.
- Water should come halfway up the sides of the dish.
- Bake for 1 hour and 20 minutes.
- The pudding is done when the surface is lightly cracked and the centre springs back when touched.
- The pudding has a custard consistency which firms as it cools.
- Serve warm or cold in squares.
- Serves 8.
- NOTE: When a recipe calls for food to be cooked in a bain marie, or water bath, it means oven-poaching.
- To oven pouch, half fill a roasting pan with hot water and place in the oven.
- When the water simmers, gently place the dish to be cooked in the simmering water.
- This creates steam in the oven and gently cooks delicate foods such as crème caramel, pates, baked puddings or some fish dishes.