Saucy Pudding Cake Food

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)

SAUCY PUDDING CAKE

Steps:

• Preheat oven to 350°F. Prepare cake batter as directed on package; pour into greased 13x9-inch baking pan.
• Pour milk and 2 cups water into large bowl. Add dry pudding mixes, sugar and cinnamon. Beat with electric mixer on low speed 1 to 2 minutes or until well blended. Pour over batter in pan.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cut into 24 squares to serve. Or, spoon into serving dishes. Serve warm.

HALF-HOUR PUDDING CAKE (MONTREAL PUDDING)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish.
• Sift the flour, white sugar and baking powder together. Add the raisins and stir in the milk. Spoon batter into the prepared dish.
• Combine the brown sugar, boiling water, butter and vanilla. Gently pour over the batter. Do not stir.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve warm.

CARAMEL PUDDING CAKE

Steps:

• Preheat oven to 350°. In a small bow combine flour, baking powder and salt; cut in butter until crumbly. Stir in raisins and milk. , Spread into a greased 8-in. square baking pan. Combine brown sugar and boiling water; pour over batter. Bake until golden brown, 35-40 minutes. Serve warm.

SAUCY MOCHA PUDDING

Steps:

• In a saucepan, combine the sugars and cocoa. Stir in coffee; keep warm over low heat. For cake, in a bowl, cream butter and sugar, until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add alternately with milk, beating well after each addition. Spread into a greased 8-in. square baking pan. Pour mocha sauce slowly over the batter. Do not stir. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. When finished, the cake will float in the hot mocha sauce. Garnish with raspberries and mint if desired.

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.

SAUCY LEMON PUDDING CAKE

Steps:

• Heat oven to 350°F.
• Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form.
• Beat egg yolks slightly in large bowl on medium speed; beat in milk, lemon peel and lemon juice until well blended. Beat in sugar, flour and salt until smooth. Fold into beaten egg whites.
• Pour into ungreased 1-quart casserole. Place casserole in square pan, 9x9x2 inches, on oven rack; pour very hot water (1 inch deep) into pan.
• Bake 45 to 50 minutes or until golden brown. Serve warm or cool with whipped cream. Immediately refrigerate any remaining pudding cake after serving.

SAUCY CHOCOLATE PUDDING CAKE

Steps:

• Position the oven rack in the center of the oven; preheat oven to 350°; butter the bottom and sides of an 8-inch square baking pan.
• In a mixing bowl, whisk together the cake flour, sugar, 2 tablespoons of the cocoa powder, baking powder, and salt; set aside.
• In a smaller bowl, combine the milk, butter, vanilla, and espresso mixture; add, along with the pecans, to the dry ingredients and stir until blended.
• Scrape the batter (it will be fairly thick) into the prepared pan; smooth the top.
• Add brown sugar to a small bowl; using your fingers, break up any large clumps.
• Add in the remaining ¼ cup cocoa powder and stir to blend.
• Sprinkle the mixture evenly on top of the batter.
• Slowly pour the boiling water over the top (don't stir, just let it stand as is).
• Bake the cake for 25-30 minutes, until the top is set.
• Cool the cake in the pan on a wire rack for about 15 minutes.
• Serve the cake warm, spooning it into bowls and drizzling a generous amount of the sauce over the cake (the water sinks to the bottom and mingles with the cocoa powder and brown sugar, forming a chocolate sauce).