chocolate fudge pudding

Chocolate Fudge Pudding – Victorian Time Dessert Pudding

Oozing out with sticky chocolate sauce and the melting in the mouth sponginess in this pudding can win a Queen’s heart! No wonder this pudding was favoured by the Royalty!

While roaming around the streets lined up with old-fashioned shops in Oxford city, I found a collection of centuries-old cookbooks scattered in front of an old book shop. They had such beautiful hand-painted pictures and recipes which were quite basic with simple ingredients put together in an ingenious way to produce glorious dishes fit for the affluent aristocracy during the reign of Queen Victoria.

I did not hesitate to buy the whole stack of books and tried some recipes which came out deliciously well.  This recipe was extracted from one of the pages and must have been a very popular dessert during that time.

Delicious in every mouthful, you can go for a second helping without a trace of guilt, for it has no heavy cream or a great amount of fat.  It’s incredible that the chocolate sauce is purely made with hot water but tastes heavenly!

So, let’s try making this yummy treat today and gobble it down like the Royalty!

 Ingredients needed :

Plain flour90 g (2/3 cup)
Sugar115 g (1 cup)
Butter/Margarine spread115 g (1 cup)
Eggs2
Milk2 tbsp
Cocoa powder1 1/2 tbsp heaps
Baking powder1/2 tsp
Salt 4 pinches
For the chocolate sauce  
Cocoa powder1 1/2 tbsp
Sugar 115 g (1cup)
Hot water300 ml

 Let’s make:

  • Set the Oven to 180 C
  • You can steam this pudding in a steamer or in the steaming tray in the rice cooker. Both ways, it comes out simply gorgeous!

Make the batter

  • Cream butter and sugar together with an electric hand mixer for 3-4 mins or whisk thoroughly
  • Add eggs one at a time, beating after each addition
  • Combine flour, salt, cocoa powder, and sieve on to the batter
  • Add milk and mix thoroughly until all come together as a creamy batter
  • Spoon into a wide Pyrex/ovenproof dish

Make the chocolate sauce

  • Combine sugar and cocoa powder in a jug
  • Add hot water gradually, mixing continuously until it will appear to be a thin chocolate brown liquid
  • Now pour the sauce over the batter very slowly, letting it run across
  • Cover with a foil, leaving an edge open for steam to escape
  • Bake for 30 – 40 mins
  • Take the dish out of the oven and let it cool completely
  • Cover and place in the fridge
  • Cut dainty squares and serve chilled with chocolate sauce poured on
  • Yummy !!

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