Name: Baked Chocolate Pudding with Sour Cream
Ingredients: 3 1/2 c Whipping cream; 4 tb Buttermilk; 1 c All-purpose flour; sifted; 3/4 c Granulated sugar; 2 tb Unsweetened cocoa powder; 2 ts Baking powder; 1/4 ts Salt; 1/2 c Nuts; chopped (preferably macadamia nuts or walnuts); 2 tb Butter; melted; 1/2 c Milk; 1 ts Vanilla; 1/2 c Brown sugar; firmly packed; 1/2 c Granulated sugar; 2 tb Unsweetened cocoa powder; 1 c Cold water

All the virtues which appeared in Christ shone brightest in the close of His life, under the trials He then met. Eminent virtue always shows brightest in the fire. Pure gold shows its purity chiefly in the furnace. It was chiefly under those trials which Christ endured in the close of His life that His love to God, His honor of God's majesty, His regard to the honor of His law, His spirit of obedience, His humility, contempt of the world, His patience, meekness, and spirit of forgiveness towards men, appeared. Indeed, everything that Christ did to work out redemption for us appears mainly in the close of His life. Here mainly is His satisfaction for sin, and here chiefly is His merit of eternal life for sinners, and here chiefly appears the brightness of His example which He has set us for imitation.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Dessert	8	Servings

INGREDIENTS

3 1/2	c	Whipping cream
4	tb	Buttermilk
1	c	All-purpose flour; sifted
3/4	c	Granulated sugar
2	tb	Unsweetened cocoa powder
2	ts	Baking powder
1/4	ts	Salt
1/2	c	Nuts; chopped (preferably macadamia nuts or walnuts)
2	tb	Butter; melted
1/2	c	Milk
1	ts	Vanilla
1/2	c	Brown sugar; firmly packed
1/2	c	Granulated sugar
2	tb	Unsweetened cocoa powder
1	c	Cold water

INSTRUCTIONS

SOUR CREAM TOPPING
PUDDING
FOR TOPPING: Combine 2 cups cream and 2 tablespoons buttermilk in 1-quart
jar with tight-fitting lid and shake vigorously. Add remaining cream and
buttermilk and stir to blend. Let stand at room temperature, uncovered, 3
to 4 hours. Cover and shake again. Refrigerate mixture for 12 hours.
FOR PUDDING: Generously grease 8x3-inch round baking dish. Combine flour,
3/4 cup granulated sugar, cocoa powder, baking powder and salt in large
bowl and mix well. Stir in chopped nuts and melted butter. Add milk and
vanilla and stir until well blended (batter will be thick). Pour into
prepared baking dish.
Preheat oven to 325 degrees. Combine remaining sugars and cocoa in medium
bowl and blend well. Sprinkle over batter. Pour 1 cup cold water over top.
Bake until pudding is set, about 1 hour. (Can be baked early in day and
reheated in 325 degree oven for 30-45 minutes.)
Shake sour cream well. Pour quantity desired into mixing bowl and beat as
for whipping cream. Invert hot pudding onto platter. Serve immediately with
sour cream topping. (May be served cold.) Serves 8.
ARKANSAS TODAY, CHANNEL 11, KTHV
04/10/1991
"COOKING WITH DON BINGHAM"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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