UPSIDE DOWN CHOCOLATE PUDDING FROM 1969
Self-Saucing.
FOR THE PUDDING:
1/2 to 2/3 cup broken nuts (optional)
1 (1 oz) square unsweetened chocolate
2 tablespoons butter
1 cup all-purpose flour
2 1/2 teaspoons baking powder
3/4 cup sugar
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
FOR THE TOPPING:
3/4 cup granulated sugar
1/4 cup moist brown sugar
2 tablespoons cocoa (unsweetened cocoa powder)
1 cup cold water
Whipped Cream (for serving)
TO MAKE THE PUDDING:
Break nuts coarsely if desired.
Put chocolate and butter in shallow glass custard cup; set in pan of hot water. When melted, stir until smooth and remove cup from water to cool.
Sift flour, measure and resift with baking powder, sugar and salt into a large mixing bowl. Stir in milk thoroughly; add vanilla, then chocolate mixture, beating until smooth. Stir in nuts if used. Turn into buttered 8 x 8 x 2 inch pan.
TO MAKE THE TOPPING:
Quickly blend granulated sugar and brown sugar with cocoa powder and sift evenly over batter; pour cold water gently and evenly all over the top. Do not stir.
Bake at 350 degrees F for 40 to 50 minutes. Remove to rack to cool to lukewarm.
Spoon pudding into serving dishes, then spoon sauce around pudding. Serve with whipped cream or plain cream.
Serves 6 to 8
Source: Windsor Star newspaper, Oct 9, 1969
Self-Saucing.
FOR THE PUDDING:
1/2 to 2/3 cup broken nuts (optional)
1 (1 oz) square unsweetened chocolate
2 tablespoons butter
1 cup all-purpose flour
2 1/2 teaspoons baking powder
3/4 cup sugar
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
FOR THE TOPPING:
3/4 cup granulated sugar
1/4 cup moist brown sugar
2 tablespoons cocoa (unsweetened cocoa powder)
1 cup cold water
Whipped Cream (for serving)
TO MAKE THE PUDDING:
Break nuts coarsely if desired.
Put chocolate and butter in shallow glass custard cup; set in pan of hot water. When melted, stir until smooth and remove cup from water to cool.
Sift flour, measure and resift with baking powder, sugar and salt into a large mixing bowl. Stir in milk thoroughly; add vanilla, then chocolate mixture, beating until smooth. Stir in nuts if used. Turn into buttered 8 x 8 x 2 inch pan.
TO MAKE THE TOPPING:
Quickly blend granulated sugar and brown sugar with cocoa powder and sift evenly over batter; pour cold water gently and evenly all over the top. Do not stir.
Bake at 350 degrees F for 40 to 50 minutes. Remove to rack to cool to lukewarm.
Spoon pudding into serving dishes, then spoon sauce around pudding. Serve with whipped cream or plain cream.
Serves 6 to 8
Source: Windsor Star newspaper, Oct 9, 1969
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