LUCY WAVERMAN'S BAKED FUDGE PUDDING
Make and share this Lucy Waverman's Baked Fudge Pudding recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 578.9, Fat 35.4, SaturatedFat 16.5, Cholesterol 166.8, Sodium 258.2, Carbohydrate 62.5, Fiber 4, Sugar 51.2, Protein 9.1
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