Saucy Chocolate Pudding Cake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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So delicious! This recipe is a variation on a recipe from everyday Chocolate. Serve with a scoop of vanilla ice cream or fresh whipped cream. Use 2 to 3 teabags to make the tea, depending on how strong you like it. The Earl Grey can also be substituted with rooibos or coffee. Ingredients:
3 ounces butter, softened |
1/2 cup flour |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 cup unsweetened cocoa |
1 teaspoon ground cinnamon |
1/4 cup powdered sugar |
1 egg |
2 tablespoons dark brown sugar |
1/4 cup shelled pecans or 1/4 cup walnuts, chopped |
1 1/4 cups hot earl grey tea |
1/4 cup honey |
Directions:
1. Grease a shallow 5 cup ovenproof dish with a little butter. Sift the flour, baking powder, baking soda, cocoa, and cinnamon in a large bowl. Add the butter, powdered sugar, and egg, and beat until well blended. Turn into prepared dish and sprinkle with the brown sugar and nuts.
2. Pour the tea into a large pitcher, stir in the honey, and carefully pour over the pudding.
3. Bake in a preheated oven, 325F/160C for 50 to 60 minutes, until firm to the touch in the center.
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