Fudge Batter Pudding

Fudge Batter Pudding


For 6 people ()

  • 2 tablespoon(s) Grace Margarine
  • 1 cup(s) granualted sugar
  • 1 teaspoon(s) vanilla
  • 1 cup(s) flour
  • 3 tablespoon(s) cocoa
  • 1 tablespoon(s) instant coffee
  • 1 teaspoon(s) baking powder
  • 3/4 teaspoon(s) salt
  • 1/2 cup(s) milk
  • 1/2 cup(s) peanuts, mashed
  • 1 cup(s) boiling water
  • 1/4 cup(s) confectioners sugar

Fudge Batter Pudding Directions

In a bowl, combine butter, 0.5 cup granulated sugar, and the vanilla.

Mix flour, 3 tablespoons cocoa, instant coffee, baking powder and 1/2 teaspoon salt.

Add alternately with milk, to the first mixture, stirring until well blended. Add nuts.

In a 1.5 litre baking dish, combine remaining granulated sugar, cocoa, salt and 1-2/3 cups of boiling water.

Drop batter tablespoonful onto boiling mixture (stand dish over low flame to keep liquid boiling).

Bake in moderate oven oven at 180 degrees C/350 degrees F. Sprinkle confectioners' sugar and while still warm, spoon out portion of pudding and cover with sauce.

To Serve : Top each serving with whipped cream, if desired, to which a drop of sugar mill rum may be added.

Difficulty: Easy
Preparation time: 15m

Cooking time: 45m