Updated: Baked Chocolate Fudge Pudding

Baked Chocolate Fudge Pudding

This recipe comes to us from the Amish community outside of Sinking Spring, Ohio.  This is a small settlement of Swartzentruber Amish not far from Chillicothe, Ohio.  The Amish here are from the most conservative of orders, driving buggies with no orange safety triangles (only grey reflective tape).  So when you don't have a lot of life's material pleasures, a sweet, decadent dessert fills that void.

This is a scratch-made decadent dessert that would be perfect for a holiday treat. It reminds me of some of the "molten chocolate" desserts served in some chain restaurants (except better, because this is homemade!).  When it is baking in the oven it almost looks like the dessert is "breathing" as the liquid chocolate courses under the crispier top "crust" of the dessert. Serve hot with a scoop of cold ice cream and you have yourself a real winner.  The contrast between the molten chocolate and silky smooth ice cream makes for a wonderful taste sensation.  Here some more process shots and then...drum roll...the recipe....

To learn more about the Amish settlement of Sinking Spring, click here.

Baked Chocolate Fudge Pudding

 

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Ingredients

• BAKED CHOCOLATE FUDGE PUDDING
• 3 tablespoons shortening
• ¾ cup granulated sugar
• 1 cup all-purpose flour
• 1½ teaspoons baking powder
• ¾ teaspoon salt
• ½ cup milk
• 1 cup firmly packed brown sugar
• ¼ cup unsweetened cocoa powder
• 1¼ cups boiling water

Instructions

1. Preheat the oven to 350°F. Cream together the shortening and granulated sugar in a large mixing bowl. In a small bowl, combine the flour, baking powder, and ½ teaspoon of the salt. Add this mixture, alternately with the milk, to the creamed mixture. Pour into an ungreased 8 by 8-inch pan. Mix the brown sugar, cocoa powder, and the remaining ¼ teaspoon of salt in a small bowl, sprinkle the mixture over the batter, then pour the boiling water over the batter. Bake until the cake is set, 45 to 50 minutes.

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