This dessert was just a hot mess.
A hot, chocolaty, fudgy, gooey, mess. It was beautiful.
How did this deep dish of chocolate beauty happen? Well, it started with my making two Lemon Pudding Meringue Cakes of Happiness to sample and blog about, but nothing for my boys to enjoy. They are strictly chocolate fans. Well, lo and behold right below the Lemon Cake Pudding recipe was this Hot Fudge Pudding! My boys were sad. They had no treats. It had to happen.
And again – I had everything in my kitchen to make this – that hardly ever happens. Today’s recipes are so full of interesting, but sometimes not-so-practical ingredients that they stop many people from whipping up a great dish. If I have to run to the store once, or several times, to make a meal – I am less likely to turn to that recipe again. But, our grandmothers knew something that we don’t. The most simple ingredients can create the best food. Work with what you have in your well-stocked-with-the-basics house for everyday meals. When a special occasion comes around, bring out the extra fancy dishes. Or, just make this.
Seriously, did you look at it? Throw a huge scoop of whipped cream of vanilla ice cream in the middle of the baking dish and hand out spoons. Or, scoop it out into nice little servings and let everyone sit quietly in awe of the scrumptiousness that awaits them.
Hands washed? All neat and pretty? Ready to bake?
OK, here we go.
When I first read the recipe it seemed a bit “off”. Dairy-free, egg-free, pretty much added-fat-free, and easy to make gluten-free……that’s a little too free to make anything happen, right? I had my doubts that it would work as the recipe suggested it would.
But, Betty hadn’t yet steered me wrong, so I jumped right in. This is from my 1950 Betty Crocker Picture Cookbook.
And to Mrs.Owsin Keifer of Bostwick, Nebraska – thank you. Thank you. THANK YOU!
Hot Fudge Pudding
Here’s what I needed to adapt. And just so you don’t think you have ruined it while not mixing it all up, here’s what it looks like when it’s ready to go into the oven:
I know, yummy, right?
1. I used 3/4 cup of oat flour and 1/4 cup white rice flour instead of the cup of regular flour. I am sure a cup of any gluten-free flour blend you choose would work fine here. (I don’t use xanthan gum in my cooking, so I don’t usually use flour blends that are premade.)
2. I substituted almond milk for dairy-containing milk.
3. I reduced the sugar in the first part of the recipe to 1/3 of a cup. It was nice and sweet! Remember, you are adding a whole cup of brown sugar to the top of this, so it will still satisfy even the sweetest of the sweetest dessert seekers!
4. I may have been generous with my tablespoonfuls of cocoa powder. Heaping tablespoons would be a better description. I love chocolate.
That’s it. That’s really it. It works exactly as it said it would. Except for the 9 servings……..we may have misjudged our portion size here. Accidentally on purpose. Hot and fresh from the oven it was gooey and delish! Chilled, the sauce thickened and became even yummier!