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Aztec Hot Chocolate Pudding

5.0(239)

It looks alarming when you make it -- it's hard to believe that sprinkling sugar and cocoa on top of a cake batter and then pouring hot water over it will end up edible, but it does, it truly does. This is a luscious, homey dessert, one of those self-saucing puddings that turn themselves as they bake into a layer of gooey sauce topped with tender cake.

by Nigella Lawson

Open original recipe

MexicanCustards And Puddings, Dessert, Side Dish

Servings

4 servings

Total time

45 min

Calories / serving

589 kcal

Ingredients (14)

serves

Butter for greasing pudding dishbutter
1 cup all-purpose flourflour
2 teaspoons baking powderbaking-powder
1/2 teaspoon baking sodabaking-soda
Pinch of saltsalt
1 teaspoon ground cinnamoncinnamon
1/4 teaspoon chili powderchili-powder
1 cup superfine sugarsugar
1/2 cup best-quality cocoa powder
1/2 cup milkmilk
1 teaspoon vanilla extractvanilla-extract
1/4 cup corn oilcorn-oil
1/2 cup dark brown sugardark-brown-sugar
1/4 cup dark rumrum

Instructions (3 steps)

01Heat oven to 350 degrees. Butter 8-cup pudding or soufflé dish. Set aside. In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, chili, superfine sugar and 1/4 cup cocoa powder. In small bowl, mix milk, vanilla and oil. Pour into flour mixture. Mix by hand for thick smooth batter.
02Spoon batter into pudding dish, and smooth the top. Pour 3/4 cup water into a small pan. Set over high heat, and bring to boil. In small bowl, combine remaining 1/4 cup cocoa with brown sugar, making sure there are no lumps. Spread evenly across the batter. Pour boiling water over it, and top with rum.

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Rich recipe — supports nutrition-aware planning.