Best Baked Fudge Pudding Recipes

LUCY WAVERMAN'S BAKED FUDGE PUDDING

Steps:

• Preheat oven to 325°F.
• 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 crème caramel, pates, baked puddings or some fish dishes.

HOT FUDGE PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 9x9-inch baking pan.
• Whisk together flour, baking powder, white sugar, 2 tablespoon cocoa powder, and salt in a large bowl.
• Stir in milk and butter until smooth.
• Fold in walnuts until just combined.
• Spread batter evenly in the prepared baking pan.
• Mix 1/4 cup cocoa and brown sugar in a small bowl; sprinkle mixture on top of the batter.
• Pour hot water over the batter.
• Bake in the preheated oven until the center of the cake is almost set, about 45 minutes. Brown sugar, cocoa, and hot water will combine to form a chocolate sauce that will settle to the bottom of the cake during baking.
• Best served warm.

HOT FUDGE PUDDING CAKE II

Steps:

• Heat oven to 350'F.
• In medium bowl stir together 3/4 cup granulated sugar, flour, 3 Tbls. cocoa, baking powder and salt. Blend in milk, butter and vanilla, beat until smooth.
• Pour batter into 8- or 9-inch square baking pan.
• In separate bowl, stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter.
• Pour hot water over top; do not stir.
• Bake 35 to 40 minutes or until center is almost set.
• Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top.
• Garnish with whipped topping.

BAKED FUDGE

Steps:

• Preheat the oven to 325 degrees F.
• Beat the eggs until light in color. Beat in the sugar until just combined. Add the cocoa, flour, melted butter and vanilla extract. Mix gently until well combined.
• Pour the batter into 4 large ramekins. Set the ramekins into a larger pan halfway full of water.
• Bake until the upper crust is crispy and the rest of the batter is firm but not set, 40 to 50 minutes. If you pull it out of the oven and have second thoughts, stick it back in for 10 more minutes.
• Serve with sweetened whipped cream or vanilla ice cream.

HOT FUDGE PUDDING

Steps:

• Preheat oven to 350 degrees F.
• Grease 2 medium ramekins or 4 by 4-inch baking dishes, and set aside. In a medium bowl, combine the flour, sugar, baking powder, salt, and 1/4 cup cocoa. Whisk in the milk, butter, and vanilla, just until smooth. Divide the batter between the 2 baking dishes.
• In a small bowl, mix the brown sugar and remaining1/4 cup cocoa, and sprinkle evenly over the batter. Carefully pour 3/4 cup boiling water over each dish and add about 8 raspberries to each dish.
• Bake 30 minutes. Let cool for 10 minutes before serving. Top with a dollop of whip cream and a few fresh raspberries.

HOT FUDGE PUDDING

Steps:

• Preheat oven to 350 degrees F. In a bowl, sift flour, sugar, 2 tablespoons cocoa, baking powder and salt together. Add the milk, nuts, vanilla and butter and mix until smooth. Pour into a 9 by 13-inch baking pan. Mix the brown sugar, water and 4 tablespoons cocoa well, and pour over the batter. Bake for about 45 minutes.

PIONEER WOMAN'S BAKED FUDGE

Steps:

• Preheat the oven to 325 degrees F.
• Beat the eggs until light in color. Beat in the sugar until just combined. Add the cocoa, flour, melted butter and vanilla extract. Mix gently until well combined.
• Pour the batter into 4 large ramekins. Set the ramekins into a larger baking pan halfway full of water. I use a 9x13 glass pyrex pan and my 4-cup measuring cup full of water. It's easier to set the ramekins in the pan all off to one side, then put the pan in the oven, THEN pour the water in carefully in the empty spot not covered with ramekins.
• Bake until the upper crust is crispy and the rest of the batter is firm but not set, 40 to 50 minutes. If you pull it out of the oven and have second thoughts, stick it back in for 10 more minutes.
• Serve with sweetened whipped cream or as we prefer, a scoop of good ol' vanilla ice cream. Best warm right from the oven, but easily re-warmed in the microwave for 30 seconds to a minute before topping with the ice cream.

EASY PUDDING FUDGE

Steps:

• In medium saucepan stir pudding mix and milk.
• Add margarine and bring just to boil over low heat stirring constantly.
• Remove from heat: quickly stir in sugar blending well.
• Add nuts and pour into greased 9 x 5-inch loaf pan.
• Chill 30 minutes then cut into pieces.