| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
All purpose flour |
| 2/3 |
|
Sugar |
| 2 |
tb |
Unsweetened cocoa |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Chopped walnuts |
| 2 |
tb |
Melted butter or margarine |
| 1 |
ts |
Vanilla |
|
|
Brown Sugar Topping; (recipe follows) |
| 1 |
c |
Boiling water |
|
|
Whipped cream; for garnish |
| 1/2 |
c |
Packed brown sugar |
| 1/4 |
c |
Sugar |
| 3 |
tb |
Unsweetened cocoa |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
BROWN SUGAR TOPPING
Soak top and bottom of 3 1/4 quart clay cooker in water for 15 min. and
drain. Pat dry and grease inside bottom and sides of cooker.
Mix flour, sugar, cocoa, baking powder, and salt in a large bowl. Add milk,
walnuts, butter and vanilla; stir until blended. Spread in cooker.
Make brown sugar topping.
Sprinkle brown sugar topping over batter. Pour in boiling water without
stirring.
Place cooker in cold oven. Set temp. at 375 and bake until top is firm,
about 1 hour. Serve pudding hot, with whipped cream.
Brown Sugar Topping: Mix all ingredients.
Note: In a sense, this is a hot fudge version of pudding - a chocolate nut
pudding that makes it's own dark chocolate sauce. Yum.
Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@yahoo.com> on Apr
18, 1998
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