Lucy Waverman’S Baked Fudge Pudding - cooking recipe

Ingredients

2 cups granulated sugar
1/2 cup all-purpose white flour
1/2 cup unsweetened cocoa
4 eggs, beaten
1 cup butter, melted
1 teaspoon vanilla
1 cup chopped almonds

Preparation

Preheat oven to 325\u00b0F.
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 creme caramel, pates, baked puddings or some fish dishes.