Fudge Pudding — Saucy!

This has been a quick, and decadent, go-to dessert for our family since Cam and Joc were young. It comes from the classic Company's Coming cookbooks that were so popular in the Canadian prairies. When I noticed this recipe there back in the late 80s, I was taken back to my childhood in Prince Albert, when I was often invited over to my friend's house for their big meal of the day, lunch. Debbie Yungwirth's mom had a favorite dessert for their big family: "chocolate dip" pudding, made in a huge Corning-Ware ceramic casserole dish. I tried this Company's Coming version and memories came flooding back of their huge table surrounded by Debbie's active family. I've made a few tweaks to the recipe over the years (nuts, coffee, chocolate pieces, and butter as a sub for the oil), and while it's hard to beat my fond memories of dessert at Debbie's, these tweaks are really good! Double chocolate delight on its own, or enhance with a big scoop of ice cream.

Method

1
Set oven to 350°F.
2
Combine the first six ingredients in a big bowl.
3
Add the milk, beaten egg, vanilla, and butter/oil to these dry ingredients and mix well.
4
Pour into a 20 cm casserole dish so it mounds in the middle of the dish.
5
In the same bowl as used earlier, mix sugar, cocoa, coffee (if using), and add water, stirring to mix thoroughly.
6
Pour this wet mixture gently around the edges of the dough already in the casserole so the dough remains as an island in the middle.
7
Bake uncovered for about 40 minutes until the dough has risen above sauce and is firm to the touch.

Ingredients

Method