Saucy Fudge Pudding Cake Recipes

CHOCOLATE SELF SAUCING PUDDING

Steps:

• Preheat oven to 170C/335F (standard) / 150C/305F (fan forced / convection).
• Grease a 5 - 6 cup baking dish with butter. (Note 3)
• Topping: Whisk brown sugar and cocoa in a bowl, set aside.
• Whisk flour, baking powder, caster sugar, cocoa powder and salt in a bowl.
• In a separate bowl or jug, whisk together the butter and milk, then whisk in the egg and vanilla.
• Pour the egg mixture into the flour mixture. Mix until combined - it will be a thick batter.
• Spread into baking dish. Sprinkle with sugar / cocoa mixture. Shake gently to spread out thinly.
• Carefully pour the hot water over the back of a dessert spoon all over the top of the pudding - see photo in post or video below recipe. (Note 4)
• Transfer to oven and bake for 30 minutes, or until the top of the cake springs back when poked lightly. The top will be a bit crusty, like the top of brownies.
• Remove from oven, stand for just a few minutes (no more!), then serve immediately. (Note 5)

HOT FUDGE PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 9x9-inch baking pan.
• Whisk together flour, baking powder, white sugar, 2 tablespoon cocoa powder, and salt in a large bowl.
• Stir in milk and butter until smooth.
• Fold in walnuts until just combined.
• Spread batter evenly in the prepared baking pan.
• Mix 1/4 cup cocoa and brown sugar in a small bowl; sprinkle mixture on top of the batter.
• Pour hot water over the batter.
• Bake in the preheated oven until the center of the cake is almost set, about 45 minutes. Brown sugar, cocoa, and hot water will combine to form a chocolate sauce that will settle to the bottom of the cake during baking.
• Best served warm.

HOT FUDGE PUDDING CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the 2/3 cup sugar, flour, 5 tablespoons of the cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Pour batter into one 9 inch square baking dish.
• In separate bowl, stir together the remaining white sugar, brown sugar and the remaining cocoa; sprinkle mixture evenly over batter. Pour hot water over top. Do not stir!
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until center is almost set. Let stand for 15 minutes. Then spoon into dessert dishes, spooning sauce from bottom of pan over top.

FUDGE PUDDING CAKE

Steps:

• In a bowl, beat sugar, butter and milk. Combine flour, cocoa, baking powder and salt; stir into the sugar mixture. Add walnuts. Pour into a greased 9-in. square baking pan. For topping, combine sugars and cocoa; sprinkle over batter. Pour water over all. Do not stir. Bake at 350° for 30 minutes. Cool for 10 minutes. Spoon some of the fudge sauce over each serving; top with ice cream if desired.

HOT FUDGE PUDDING CAKE

Steps:

• Preheat the oven to 180C/350F. Grease a 9 x 13-inch pan and set aside.
• In a large mixing bowl, combine all your cake ingredients together, and mix well, until combined. Transfer into the greased pan.
• In a separate bowl, combine your fudge sauce ingredients, except for the hot water. Sprinkle the sugar/cocoa mixture over the top of the cake. Gently pour the hot water over the top of the cake. Do not mix or whisk it.
• Bake the pudding bake for 35-40 minutes, or until the top is just done. Remove from the oven and let cool for 15 minutes, before serving. 1

FUDGE PUDDING CAKE

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl, combine flour, sugar, first amount of cocoa, baking powder and salt.
• Add milk and oil.
• Mix together with a spoon and scrape into an 8-inch casserole that is fairly deep.
• In the same bowl, mix brown sugar and second amount of cocoa together.
• Add hot water (not boiling).
• Stir to dissolve sugar, then pour over batter but DO NOT stir.
• Bake, uncovered, for 40 minutes; batter should have risen above the sauce and be firm to the touch.
• Serve warm with vanilla ice cream or Cool Whip.

SAUCY FUDGE PUDDING CAKE

Steps:

• In a bowl, stir together flour, cocoa or carob, baking powder and salt. Add milk, oil, honey and nuts (if using).
• Mix together with a spoon and scrape into an 8-inch pan.
• In the same bowl, mix sugar or maple syrup and cocoa together. Add water and stir to dissolve.
• Pour over batter but do not stir.
• Bake, uncovered, at 350ºF for about 40 minutes until batter has risen above sauce and is firm to the touch.

CHOCOLATE ORANGE PUDDING CAKE

Steps:

• Preheat the oven to 350 degrees F. Fill the kettle with at least 2 cups of water and turn it on now so your water is boiled when you need it. Butter an 8 X 11 casserole style, oven safe dish.
• Directly in the casserole dish, stir together flour, sugar, cocoa powder, baking powder, espresso powder, salt and stir together thoroughly.
• Pour 2 tbsp of melted butter and milk over the dry ingredients and stir well. This will make a thick, paste-like batter.
• In a separate small bowl or pyrex measuring cup, mix together the brown sugar, cocoa powder, orange zest, orange juice and boiling water. Stir until all the sugar dissolves. Pour this hot mixture over the dough in the casserole dish. Do not stir at all!
• Place the dish immediately in the oven and bake for 25-30 minutes. Sprinkle on some icing sugar for a pretty finish.
• Serve immediately with a dollop of whipped cream sweetened with maple syrup or vanilla ice cream. Enjoy!