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Eggless chocolate pudding

Hot fudge pudding

Published on November 14, 2024 | In | By
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Whisking the chocolate batter

Hot fudge pudding prep

I read cookbooks to bed but never knew that I could actually try my hand at cooking or baking, as a child.

Mom had all these ‘delicious’ cookbooks and they were the only ones that caught my eye when I was done with my quota of fantasy tales spun so beautifully by Enid blyton.

Cookbooks that specially carried pictures of cakes, cookies, lollies and jellies were my favourite because they added to the picnic fantasies that my brain already longed for !!!

 

 

Gooey chcocolate batter

Pouring chocolate batter

 

Mom’s hot fudge pudding is deeply rooted in my little girl memory banks. The way she would scoop out a helping and turn it over just before it landed on the bowl, to show the glistening stickiness of the chocolatey sauce is the core memory that has me emulate the same action today.

Jaggery topping

Jaggery on top

 

Today I bake with thoughts that fill me with love for all the pig tailed and uniform clad tummies my mother nourished. Not a single school friend of mine ,today, fails to mention the food they remembered being in plenty at every visit.

Adding boiling water to make a hot fudge pudding

Baking prep

Whenever I mention my mother in a post or talk about her quiet contribution to her childrens’ lives, she gives me a look of incredulous amazement which never ceases to shock me.

This recipe is in acknowledgement of all those Indian mothers who gave without expecting even a kind word in return.

If you still haven’t returned the gesture and you have the opportunity to do so, here’s a gentle reminder.

Make the hot fudge . It never fails to hit the tummy mark 🙂

Eggless chocolate pudding

A delicious warm chocolate pudding

 

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Recipe
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Ingredients

  • Emmer flour - 115 gms
  • Cocoa powder-2 Tbsp + 1 tsp
  • Baking powder-1 1/2 tsp
  • Powdered sugar- 160 gms (palm sugar)
  • Milk-1/2 C
  • Melted butter- 2 Tbsp
  • Vanilla extract -1 tsp
  • Chopped almonds or walnuts- 1 C (optional)
  • For the topping
  • Jaggery (molasses)- 160 gms
  • Cocoa powder- 1 Tbsp
  • Boiling water- 2 C

Instructions

  1. Pre-heat the oven at 180 degrees C Sift the flour , baking powder and salt together into a deep bowl . Add the 2 Tbsp cocoa powder and mix. Set aside.
  2. Using a hand whisk, beat together the melted butter, powdered sugar and milk until it is well combined
  3. Add the dry sifted ingredients and fold in gently until thoroughly mixed
  4. Add the vanilla extract and nuts and mix well.
  5. Grease a rectangular baking dish with a little butter and spoon in the chocolate batter
  6. Top the batter with the jagger and remaining 1 Tbsp of cocoa
  7. The next step is to carefully pour the boiling water over the back of a spoon into the dish. If it is poured directly it will create a well. This way the water stays on top.
  8. Carefully place the dish into the oven and let bake for 20 minutes . Check to see if the cake has risen to the top
  9. Let it bake until the hot water has settled at the bottom with the cocoa and jaggery to form a smooth syrup
  10. Once it is baked remove from the oven and let cool on a rack
  11. Serve it warm with a scoop of vanilla bean icecream

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