Lucy Wavermans Baked Fudge Pudding Food

LUCY WAVERMAN'S BAKED FUDGE PUDDING

Steps:

• Preheat oven to 325°F.
• In a bowl, mix together sugar, flour and cocoa.
• Stir in eggs, melted butter, vanilla and nuts.
• Pour batter into a buttered 9-inch square baking dish.
• Place larger pan of hot water in oven and allow it to simmer.
• Place baking dish in larger pan.
• Water should come halfway up the sides of the dish.
• Bake for 1 hour and 20 minutes.
• The pudding is done when the surface is lightly cracked and the centre springs back when touched.
• The pudding has a custard consistency which firms as it cools.
• Serve warm or cold in squares.
• Serves 8.
• NOTE: When a recipe calls for food to be cooked in a bain marie, or water bath, it means oven-poaching.
• To oven pouch, half fill a roasting pan with hot water and place in the oven.
• When the water simmers, gently place the dish to be cooked in the simmering water.
• This creates steam in the oven and gently cooks delicate foods such as crème caramel, pates, baked puddings or some fish dishes.