Upside Down Chocolate Pudding

[Easy Recipe Finder]

Self-Saucing - Serves 6 to 8

Pudding:
1/2 to 2/3 cup broken nuts (optional)
1 1-oz square unsweetened chocolate
2 tablespoons butter
1 cup all-purpose flour
2 1/2 teaspoons baking powder
3/4 cup sugar
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla

Topping:
3/4 cup granulated sugar
1/4 cup moist brown sugar
2 tablespoons cocoa
1 cup cold water
Whipped Cream

To Make Pudding: Break nuts coasely if desired. Put
chocolate and butter in shallow glass custard cup;
set in pan of hot water. When melted, stir until
smooth and remove cup from water to cool. Sift
flour, measure and resift with baking powder, sugar
and salt into a large mixing bowl. Stir in milk
thoroughly; add vanilla, then chocolate mixture,
beating until smooth. Stir in nuts if used.
Turn into buttered 8 x 8 x 2 inch pan.

To Make Topping; Quickly blend granulated sugar and
brown sugar with cocoa and sift evenly over batter;
pour cold water gently and evenly all over the top.
Do not stir.

Bake at 350 degrees F for 40 to 50 minutes. Remove
to rack to cool to lukewarm.

Spoon pudding into serving dishes, then spoon sauce
around pudding. Serve with whipped cream or plain
cream.

Source: Windsor Star newspaper, Oct 9, 1969