Hot Fudge Pudding

  • Yield: 8 servings


3/4cup flour
1/2cup sugar
1 1/2tablespoons baking cocoa
1 1/2teaspoons baking powder
1/8teaspoon salt
2tablespoons butter
1/3cup half-and-half
2ounces bittersweet chocolate, grated
3/4teaspoon vanilla extract
1cup packed dark brown sugar
1/4cup baking cocoa
1 1/2cups strong coffee
-- Whipped cream
-- Grated chocolate


  1. Sift the flour, 1 1/2 tablespoons baking cocoa, baking powder and salt together 2 to 3 times.  Heat the butter in a saucepan until melted.  Combine the flour mixture, half-and-half, chocolate and vanilla in a bowl, stirring just until moistened.  Add the butter, stirring just until combined; do not over mix.  Spoon into a buttered 8×8-inch baking pan.  Sift the brown sugar and 1/4 cup baking cocoa into a bowl and mix well.  Sprinkle over the prepared layer.  Pour the coffee over the top; do not stir.  Bake at 350F for 20 to 25 minutes.  Serve warm topped with whipped cream.  Garnish with grated chocolate.


Recipe reprinted with permission from the Junior League of North Harris and South Montgomery Counties, Inc.’s Texas Ties(Spring, Tx., 1997).