Baked Chocolate Pudding Recipe Recipe

Name: Baked Chocolate Pudding Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. flour; 1/4 tsp salt; 2 tsp baking pwdr; 1 1/2 Tbsp. cocoa; 1/4 c. sugar; 1/2 c. lowfat milk; 2 Tbsp. butter, melted; 1/2 c. nuts, minced; 1 tsp vanilla; 1/3 c. butter; 1 c. powdered sugar; 2 tsp flour; 1 1/2 Tbsp. cool water; 1/2 c. boiling water

Servings: persons

1 c. flour
1/4 tsp salt
2 tsp baking pwdr
1 1/2 Tbsp. cocoa
1/4 c. sugar
1/2 c. lowfat milk
2 Tbsp. butter, melted
1/2 c. nuts, minced
1 tsp vanilla
1/3 c. butter
1 c. powdered sugar
2 tsp flour
1 1/2 Tbsp. cool water
1/2 c. boiling water

1
Sift first 5 ingredients.
2
Add in lowfat milk and vanilla; stir to a smooth batter.
3
Add in melted butter and nuts, and blend well into mix.
4
Pour into greased cake pan.
5
Bake at 350 degrees for 45 min.
6
Cambridge Sauce:Cream butter and sugar together.
7
Make a paste of flour and cool water.
8
Add in warm water gradually and cook 5 min.
9
Then pour warm mix over creamed butter and sugar.
10
Stir until smooth.
11
Pour over pudding when ready to serve.

1011

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 c. flour, 1/4 tsp salt, 2 tsp baking pwdr, 1 1/2 Tbsp. cocoa, and more.

Yes, Baked Chocolate Pudding Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Chocolate Pudding Recipe

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