Chocolate Puddle Pudding
Yield
4 servingsPrep
15 minCook
50 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
all-purpose flour
|
|
| 1 ½ | ounces |
vegetable shortening
|
|
| 3 | ounces |
sugar
white |
|
| 2 | tablespoons |
cocoa powder
unsweetened |
|
| 5 | tablespoons |
water
or plain soya milk |
|
| 2 | ounces |
brown sugar
|
|
| 2 | tablespoons |
cocoa powder
|
|
| ½ | pint |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
all-purpose flour
|
|
| 43.3 | ml/g |
vegetable shortening
|
|
| 86.7 | ml/g |
sugar
white |
|
| 3E+1 | ml |
cocoa powder
unsweetened |
|
| 75 | ml |
water
or plain soya milk |
|
| 57.8 | ml/g |
brown sugar
|
|
| 3E+1 | ml |
cocoa powder
|
|
| 237 | ml |
water
|
*
|
Directions
Mix flour and cocoa together.
Cut in shortening and mix with sugar.
Stir in water or milk until you have a moist cake.
Place in a greased ovenproof dish.
Put all remaining ingredients into a pot and stir until the cocoa and sugar is dissolved.
Bring to a boil. Pour boiling sauce over the cake put straight into a 355 degrees F oven for 35 minutes.
Remove from oven, sprinkle with white sugar and serve immediately.
