Chocolate Sponge Pudding

Recipe from

Oxmoor House

Ingredients

3 tablespoons butter or margarine
1/2 (1-ounce) square unsweetened chocolate
1 cup sugar, divided
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt, divided
1/2 cup chopped pecans
1/4 cup plus 2 tablespoons milk
1/2 cup firmly packed brown sugar
1/4 cup plus 2 tablespoons cocoa
1 1/4 cups boiling water
Whipped cream (optional)

Preparation

Melt butter and chocolate in top of a double boiler over boiling water, stirring constantly. Remove from heat; add 1/2 cup sugar and vanilla. Mix well; set aside.

Combine flour, baking powder, 1/2 teaspoon salt, pecans, and milk in a medium bowl; stir well. Add chocolate; stir well. Pour into a greased 8 - inch square pan.

Combine remaining sugar, salt, brown sugar, and cocoa; sprinkle over batter. Pour boiling water over topping; do not stir. Bake at 350° for 1 hour. Cool slightly; spoon into individual serving dishes. Top with whipped cream, if desired.

Note:

Oxmoor House Homestyle Recipes

January 1984
My Notes

Only you will be able to view, print, and edit this note.

Add Note