- 1/3 cupful [75 g] softened butter or margarine
- 1 1/4 cups [175 g] self-rising flour
- 1/2 cup [125 mL] corn syrup
- 3 eggs
- 1/4 cup [60 mL] unsweetened cocoa powder
Fudge Sauce
- 3 12 ounces [100 g] semi-sweet chocolate squares
- 1/2 cup [125 mL] sweetened condensed milk
- 4 tablespoons [60 mL] heavy cream
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- Lightly grease a heat-safe 5-cup [1.25-L] glass pudding mold.
- Into a bowl, beat together softened butter or margarine, flour, corn syrup, eggs and unsweetened cocoa powder until well blended, and smooth.
- Evenly spoon dough into prepared mold; smooth surface.
- Cook pudding uncovered on 'MAXIMUM' for 4 minutes, turning mold once if needed.
- Leave pudding to rest for 5 minutes before unmolding.
- Meanwhile, to prepare fudge sauce, break-up chocolate squares into small pieces; transfer chocolate pieces into a microwave-safe bowl.
- Mix in sweetened condensed milk.
- Microwave sauce on 'MAXIMUM' for 1 minute, to melt the chocolate.
- Stir in cream before serving.
- To serve, unmold pudding onto a serving plate; pour a little of fudge sauce over the pudding.
- Serve remaining fudge sauce into a sauceboat.
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