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Ingredients
| unbleached all-purpose flour (unsifted): 1 1/4 cups |
| baking powder: 1 1/4 tsp |
| salt: 1 dash |
| canola oil - for salads, woks and light frying: 1/2 cup |
| light brown sugar (packed): 1/4 cup |
| eggs: 1 |
| 2% milk: 2/3 cup |
| light brown sugar (packed): 1 1/4 cups |
| granulated sugar: 1 cup |
| cornstarch: 1 Tbl |
| light whipping cream (fluid): 1 1/2 cups |
| vanilla extract: 1 tsp |
Sugar Fudge Pudding Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
45 min -
Servings
8 serving(s)
Tags
- Batter: With the rack in the middle position, preheat the oven to 190 °C (375 °F). Butter a square 20-cm (8-inch) baking dish. Set aside.
- In a bowl, combine the flour, baking powder, and salt. Set aside.
- In another bowl, combine the oil and brown sugar with a whisk. Add the egg and stir to combine. Stir in the dry ingredients alternately with the milk. Spoon the batter at the bottom of the dish and place on a baking sheet. Set aside.
- Sauce: In a saucepan, combine the brown sugar, sugar, and cornstarch. Add the cream and bring to a boil, stirring with a whisk. Stir in the vanilla. Pour the sauce over the batter and bake for about 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm or cold. 

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- Tips : Freezes well.