If you grew up in the 60’s, you probably remember ‘brownie fudge pudding’. Those wonderful pudding cakes every homemaker was making. The ultimate time saver because it could be mixed and baked all in the same dish.
Pudding cakes offer two treats in one. While baking, the cake portion rises to the top and a creamy pudding-like sauce forms on the bottom. They can also come in a variety of flavors and can even be made with fresh fruit. Adding fruit, such as blueberries or cherries, makes a pudding cake even better than a regular fruit cobbler in that it develops a thicker, richer sauce around the fruit than most cobblers would.
This dessert is relatively low in fat and it really isn’t necessary to add an extra topping, although ice cream or whipped cream are good. At the time my mother was making this dessert, it was only the chocolate version. It’s definitely one of those classic recipes that has never been forgotten.
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- 1 cup flour
- 2 tsp baking powder
- 3/4 cup sugar
- 1/2 tsp salt
- 3 Tbsp cocoa
- 1/2 cup milk
- 2 Tbsp margarine, melted
- 1/4 cup walnuts, chopped
- 3/4 cup brown sugar
- 1/2 cup cocoa
- 2 cups boiling water
Ingredients
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- Preheat oven to 350 F. In an 8 x 8 inch baking dish, combine first 5 ingredients. Add milk, margarine & walnuts; combine. Spread batter evenly in dish (batter will be stiff). Sprinkle brown sugar & 1/2 cup cocoa over batter.
- Pour boiling water over all & bake for about 40 minutes or until batter rises to the top & is baked through.