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Tuesday, February 5, 2013

Hot Fudge Pudding


This recipe came from my Great-Aunt Lissette, via my Gramma and it is real comfort food, and you can make it even more appealing by serving it warm with a scoop of ice cream on top.  Also, we’ve made it with rice flour in place of the all-purpose flour and it came out very well – even better than with the wheat flour in some opinions. :-)  [I don’t recommend making it with whole wheat flour as whole wheat tends to absorb too much of the liquid.]  During the baking process the layers in this “cake” reverse so that there is a cake like layer on the top and a nice syrup in the bottom.  It makes a very nice warm dessert for cold weather!

Hot Fudge Pudding

Stir with a wire whisk:
1 Cup all-purpose flour (or rice flour)
2 teaspoons baking powder
1/4 teaspoon salt
2 Tablespoons cocoa powder
3/4 Cup sugar

Add and mix:
1/2 Cup milk
2 Tablespoons melted butter
Add and mix:
1 Cup chopped nuts (optional)
Pour into a greased 9 inch square pan.  

(Use 9 by 13 inch cake pan for double recipe.)

1/4 Cup brown sugar
4 Tablespoons cocoa powder
1 3/4 Cups hot water
Pour carefully over the batter.

Bake at 350 degrees for 40- 45 minutes.
The layers will reverse during baking.

Serve warm or cooled.


  1. Yum,It looks easy, so I think Ranch Man will get that for dessert!

    1. I hope you all enjoy it! It's so good. :-)

  2. Oh, dear. That looks way too good!! Hard to tell how long I'd have to be on the treadmill to walk it off, but I may have to make that sometime. :-)