Chocolate Fudge Pudding Cake
Marion Eaton, the author of this month’s Foodie Lit choice, told me, “The recipe for the Chocolate Fudge Pudding Cake was a family one given to me by my Australian mother-in-law, Betty Barber in 1973.” I have made a few changes but this fabulous dessert retained the original essence with its white and brown sugar combination that ensures a rich, thick and sweet fudge sauce. This sauce is poured over the pudding cake, which while baking, seeps to the bottom. This dessert is a favorite in English pubs, where our heroine and her husband frequently eat. Other pub favs are linked below.
Cut into this wonderful chocolate mass and the liquid will saturate the cake, adding a layer of warm, soft fudge sauce. A sweet way to start the New year! Recipe is below.
Foodie Lit
How can you not like a series with time slipping, ghosts and secret tunnels? Marion Eaton has written a mystery and about the mysterious on so many levels. The wonderful main character solves these mysteries which emerge from her work as a solicitor (lawyer) and from her psychic powers. “It was almost dark, that soundless time when the veil between the worlds is thin and easily perforated and strange things can happen, especially on the Marsh.”
Chocolate Fudge Pudding Cake
One 8-9” round baking dish
1 cup all-purpose flour
2 teaspoons baking powder
1/4 cup white sugar
2 tablespoons cocoa
1/4 teaspoon salt
2 tablespoons butter, melted
1/2 cup milk of choice
2 oz grated dark chocolate or 3 tablespoons cocoa
1 cup brown sugar
1 1/4 cups of very hot coffee
1. Preheat oven to 350F. Sift flour, baking powder, sugar, cocoa and salt into bowl.
2. Mix melted butter and milk in a small bowl. Add to dry ingredients. Stir together. Pour into pan and Smooth gently to edges. .
3. Mix grated chocolate or cocoa with the brown sugar. Sprinkle over batter. Place baking dish on top of a baking sheet with edges. Place in oven.
4. Carefully pour the hot coffee on top of the batter so that it completely covers the pudding. (It sounds extraordinary, but it never fails.)
5. Bake at 350F for 45 minutes. Top will jiggle a bit when you remove it from oven. Place on cooling rack until pan can be handled. To serve, you may cut a slice and spoon sauce over the cake or turn Chocolate Fudge Pudding upside-down onto a large plate so that the lovely rich chocolate sauce covers the top. Serve warm.
Note: For milk, you may use cow’s milk or a nut or seed milk, such as almond or soy milk
Expandthetable suggestions
Chocolate: For a fabulous chocolate taste, use a dark chocolate with 70% cocoa
Reduce the sugar: Use a sugar substitute such as Stevia in place of white and brown sugar, following substitutions measurements on package.
Don’t like coffee? Use boiling water instead.
Dairy Free: Use a non-dairy margarine and a seed or nut milk
