Fudge Brownie Pudding Cake
It’s hard to believe but a week ago today Tatiana flew back to Greece. This past week has just flown by. It’s crazy quickly time is already passing so far this year! The day before she left her friend Richard came up for a visit along with his friend Kasia (She loves Cockers too!) and I made a late lunch/early supper for us all to enjoy. Nothing special really. A leftover tortiere from Christmas, mash, vegetables, salad and then for dessert I knocked together this Fudge Brownie Pudding Cake.
It’s not much to look at really, but for what it is lacking in looks it more than makes up for in deliciousness. I reckon just about everyone must have a recipe kicking around their recipe file for this old fashioned pudding! I’ve been making it for yonks and yonks.
It’s also very easy and economical to make. You simply make a chocolate batter and then spread it in a dish. A sugar and cocoa mixture is spread on top of the batter . . . and then a cup of water is poured over all and you bang it into the oven.
Like magic the cake batter rises up and the sugar and water create a type of chocolate sauce which sinks to the bottom. Hence the name Fudge Brownie Pudding Cake.
I don’t know anyone who doesn’t love this pudding . . . well, except for Todd maybe (he had fruitcake and was happy) . . . served warm, spooned into bowls . . .
With cream poured over top, or ice cream melting down into the crevices or with dollops of Greek yogurst like I served with it last Saturday, it always goes down a real treat! It doesn’t photograph very well, but then again . . . chocolate only ever very rarely does.
Serves 6 to 8
This is a really old recipe that I have had in my Big Blue Binder for years and years. Simple and delicious. My family always loved it. You can serve it with vanilla ice cream, whipped cream or even dollops of plain yogurt!
140g of plain flour (1 cup)
145g of caster sugar (3/4 cup)
2 TBS unsweetened cocoa powder (not hot chocolate drink mix)
2 tsp baking powder
1/2 tsp salt
120ml milk (1/2 cup)
2 TBS butter, melted
1 tsp vanilla
To top:
95g of caster sugar (1/2 cup)
110g of soft light brown sugar (1/2 cup Packed)
28g unsweetned cocoa powder (1/4 cup)
425ml of cold water (2 cup)
Preheat the oven to 190*C/375*F/ gas mark . Butter an 8 inch square baking dish. Set aside.
Sift the flour, cocoa powder and sugar into a bowl along with the baking powder and salt. Combine the milk, melted butter and vanilla. Stir into the dry ingredients until no dry flour is visible. Spread into the prepared baking dish.
Whisk the sugars and cocoa powder for the topping together to combine evenly and then sprinkle it evenly over top of the batter. Shake the pan a bit to even it out. Pour the cold water over top. Do not stir. Put into the oven immediately. BAke for 40 to 45 minutes. As it bakes the cake rises to the rop, creating a fudgy chocolate pudding on the bottom. The cake is done when the edges turn brown and crispy and the top is shiny and dry to the touch.
Allow to cool for 15 minutes before serving. Scoop slices of cake out along with some of the pudding from beneath to serve and top as desired.
Note - You can also stir some chopped toasted nuts, fresh fruit, or chocolate chips to the batter before baking.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: http://theenglishkitchen.blogspot.com/2016/01/fudge-brownie-pudding-cake.html
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