Chocolate Pudding
You can make this without nuts by substituting flour and using 1 2/3 cups flour. Use a shallow 12 inch square pan.
Pudding:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
Dash of salt
1/4 cup good unsweetened cocoa powder
1/2 cup ground hazelnuts
1 2/3 cups confectioner’s sugar
2 1/2 ounces semisweet chocolate chopped roughly or chocolate morsels
2 tablespoons unsalted butter, melted
1 egg
3/4 cup milk
1 teaspoon pure vanilla extract
Sauce:
1 cup dark brown sugar
1 1/4 cups unsweetened cocoa powder
Preheat the oven to 350 degrees F.
• Sift the flour, baking powder, salt and cocoa into a bowl, stir in the hazelnuts and the sugar, then add the chocolate.
• Whisk together the melted butter, egg, milk and vanilla and pour into the dry ingredients. Stir well, so it’s all thoroughly mixed, then spoon into a buttered dish.
Sauce:
• Bring 2 1/2 cups of water to a boil. Mix the brown sugar and cocoa and sprinkle over the top of the pudding mixture in the dish.
• Pour the boiled water up to the 2 cup mark of a measuring cup, and then pour it over the pudding.
• Put the water-drenched pudding directly into the oven and leave it there for about 50 minutes.
• Don’t open the door until a good 45 minutes have passed and then press: if it feels fairly firm and springy to the touch, it’s ready.
• This should take about 45 minutes.
Remove from the oven and serve immediately.
Yield: Serves 8
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