| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | c | All purpose flour |
| 2/3 | Sugar | |
| 2 | T | Unsweetened cocoa |
| 2 | t | Baking powder |
| 1/2 | t | Salt |
| 1/2 | c | Milk |
| 1/2 | c | Chopped walnuts |
| 2 | T | Melted butter or margarine |
| 1 | t | 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 | T | Unsweetened cocoa |
| 1/4 | t | Salt |
| 1 | t | Vanilla |
INSTRUCTIONS
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 <[email protected]> on Apr 18, 1998
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