Below, obviously the plate is prettier than the piece of Retro Hot Fudge Water Pudding. I thought we might need something to snack on while we're reading about Kiev, and, well, I still had the picture.
We get this recipe from Gold Medal Jubilee Select Recipes 1880-1955, the same little pamphlet that gave us the Buttermilk Spice Cake of a few days ago. I've called it Hot Fudge Water Pudding to draw attention to the last ingredient required, which is one and three-quarters cups of hot water, poured right on the batter before it goes into the oven. It's the kind of recipe twist that just shrieks, "try me!"
The pamphlet groups this pudding into the chapter "Popular recipes of 1940-1950," and explains that, being a sort of chocolate upside-down cake, it may constitute the original upside down cake of any variety. "In the old days," the authors say, "women poured heavy molasses in the bottom of the pan" to make the cake. Pouring hot water over a brown sugar topping mimics molasses.
The cake is by no means gorgeous to look at, but it's fun to put together and not too sweet.
Hot fudge water pudding
Preheat the oven to 350 F. Set out a 9 x 9 x 2 baking pan. In a bowl, mix:
- 1 cup flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 2 Tablespoons cocoa
- 1/2 cup milk
- 2 Tablespoons butter, melted
- 1 cup packed brown sugar
- 1/4 cup cocoa