Lucy Waverman’s Baked Fudge Pudding

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READY IN: 1hr 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325°F.
  • In a bowl, mix together sugar, flour and cocoa.
  • Stir in eggs, melted butter, vanilla and nuts.
  • Pour batter into a buttered 9-inch square baking dish.
  • Place larger pan of hot water in oven and allow it to simmer.
  • Place baking dish in larger pan.
  • Water should come halfway up the sides of the dish.
  • Bake for 1 hour and 20 minutes.
  • The pudding is done when the surface is lightly cracked and the centre springs back when touched.
  • The pudding has a custard consistency which firms as it cools.
  • Serve warm or cold in squares.
  • Serves 8.
  • NOTE: When a recipe calls for food to be cooked in a bain marie, or water bath, it means oven-poaching.
  • To oven pouch, half fill a roasting pan with hot water and place in the oven.
  • When the water simmers, gently place the dish to be cooked in the simmering water.
  • This creates steam in the oven and gently cooks delicate foods such as crème caramel, pates, baked puddings or some fish dishes.
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