When baked, this pudding has a chocolate sauce on the bottom and the top of the cake. There are also four delicious recipe variations to try — black and white fudge batter pudding, butterscotch batter pudding, spice batter pudding, and a chocolate-gingerbread pudding.
Fudge batter pudding recipe
Costs 29 cents (January 1950)
2 tablespoons melted margarine
1 cup sugar
1 teaspoon vanilla
1 cup sifted flour
8 tablespoons cocoa
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup milk
1/2 cup chopped nuts
1-2/3 cups boiling water
This pudding, when baked, has a chocolate sauce on bottom and cake on top.
Mix margarine, 1/2 cup sugar and vanilla together. Sift flour, 3 tablespoons cocoa, baking powder and 1/2 teaspoon salt together and add alternately with milk to first mixture; mix well and stir in nuts. (Nuts may be omitted, if desired.)
Mix together 1/2 cup sugar, 5 tablespoons cocoa, 1/4 teaspoon salt and boiling water. Turn into a 10x6x2-inch baking dish or pan and drop batter by tablespoonfuls on top.
Bake in moderate oven, 350 F, for 40 to 45 minutes. Serve warm. Spoon out a portion of the cake and cover with sauce. Whipped cream, pour cream or top milk goes well with this pudding if it is served cold, because the chocolate sauce becomes quite thick.
Butterscotch Batter Pudding: Omit cocoa altogether. Substitute 1-1/2 cups dark brown sugar for white. (Use 1/2 cup in batter.) To make sauce, mix 1 cup brown sugar, 1 tablespoon flour, 1/4 teaspoon salt, 2 tablespoons butter and 2 cups boiling water. Pecan meats are an excellent choice of nuts for this variation.
Spice Batter Pudding: Make same as Butterscotch Batter Pudding, adding 1 teaspoon cinnamon, 1/2 teaspoon cloves and 1/2 teaspoon nutmeg to batter and 1/2 cup raisins to
Chocolate Ginger Batter Pudding: Mix 1/2 package gingerbread mix as directed and substitute for chocolate batter. Use same sauce.
Costs are based on prices in large supermarkets throughout the United States as we go to press (1950).