Fudge Pudding!

I have made this a couple of times and always great for dessert. The
last time, I put a teaspoon of raspberry preserves in the bottom of
the ramikin before adding the pudding mixture. Nice little surprise
when you get to the bottom of the cup.
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Fudge Pudding
candies, desserts
1/2 cups butter; melted
3 tb cocoa powder
1 c sugar
2 large eggs; well beaten
3 tb flour
1/2 ts vanilla
1 c pecans; chopped
raspberries; garnish
chocolate curls; garnish
Preheat oven to 350F.
Grease six 6 ounce ramekins; set aside.
In a medium mixing bowl, stir together butter and cocoa powder till
combined. Stir in sugar, eggs, flour and vanilla. Stir in pecans.
Place ramekins in a large baking pan. Divide pudding mixture evenly
the prepared dishes. Place pan on oven rack; pour hot water into the
pan to a depth of 1 inch.
Bake for 45 minutes or till pudding is crusty on top and soft inside.
Serve pudding warm or cooled with whipped. cream. Garnish with
and shaved chocolate curls.
Yield: 6 servings
Preparation Time: 1 hr
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Reply to
Thank you for posting a recipe! I have a similar recipe for a lemon pudding made the same way...
Reply to
On Mon, 8 Sep 2008 14:03:05 -0700 (PDT), Merryb wrote:
POST the recipe...I love anything lemon!! Here is my lemon bread which everyone loves. Also....l posted another recipe from Williams Sonoma that I have not made at this time!
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Lemon Bread
breads, fruits
2 cup flour 1 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup butter 1 cup sugar 2 eggs 1/3 cup milk 1/2 cup walnuts, chopped 2 teaspoon lemon peel ----SYRUP---- 1/4 cup lemon juice 1/3 cup sugar
Lightly grease 9x5 loaf pan. Preheat oven to 350F.
Beat butter with sugar until light and fluffy. Add eggs, one at a time, beating after each until light and fluffy. Beat in flour mixed with baking powder alternately with milk beginning and ending with flour mixture. Beat just until combined.
Stir in nuts and lemon peel. Turn batter into pan and bake for 55 minutes or until cake tester comes out clean.
Make syrup by combining lemon juice and sugar and cooking 1 minutes stirring continuously, until syrupy. Pour evenly over bread as soon as it is removed from the oven. Let cool in pan 10 minutes. Remove to wire rack and let cool completely.
Yield: 1 loaf
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Lemon Bread Williams Sonoma
breads, fruits
1 1/4 cups all-purpose flour 1 tsp. baking powder 1/2 tsp. salt 8 tbs unsalted butter; room temp. 1 cup sugar 2 eggs 1/2 cup milk 1 tbs. finely grated lemon zest 1/2 cup chopped pecans Lemon Syrup: 1/4 cup sugar 3 tbs. fresh lemon juice
Preheat an oven to 350ºF. Grease and flour a 1-lb. loaf pan.
In a bowl, stir and toss together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed until blended, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture along with the milk and lemon zest. Beat until blended and smooth, stopping the mixer occasionally to scrape down the sides of the bowl. Stir in the pecans.
Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes.
Meanwhile, make the lemon syrup: In a small bowl, combine the sugar and lemon juice. Set aside, stirring occasionally; don't worry if the sugar does not dissolve completely.
Remove the bread from the oven and transfer the pan to a wire rack. Using a fork, gently poke the top in several places. Stir the syrup, then slowly drizzle it over the hot bread. Let the bread cool in the pan for 15 minutes, then turn the loaf out onto the rack, top side up, and let cool completely.
Notes: Williams/Sonoma
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