Sticky Fudge Pudding

Ingredients:

• Pudding
  • 1 C all-purpose flour
  • ¼ t salt
  • 2 t baking powder
  • 1 ¼ C granulated sugar
  • 1/3 C cocoa
  • 1 egg
  • 6 T meted butter
  • 1 t vanilla extract
  • 1 C warm water
• Sauce
  • ½ C heavy cream
  • 4 T unsalted butter
  • 2/3 C granulated sugar
  • ¼ t salt
  • ½ C cocoa
  • 3 T water 1 t vanilla extract

Method:

1. Pre-heat the oven to 400° F.
2. Place the flour, salt, baking powder, sugar, and cocoa in a medium-sized mixing bowl. Whisk to combine and to remove any cocoa lumps. Melt the butter. Lightly beat the egg in a small bowl. Add the warm, melted butter to the egg and whisk briefly to combine. Add the egg mixture, vanilla extract, and water to the whisked dry ingredients. Blend well.
3. Pour the batter into a medium-sized loaf pan. Tent the loaf pan with aluminum foil. Place a rectangular baking dish into the center of the oven and place loaf pan into the middle of the dish. Pour hot water half way up the sides of the loaf pan. The water need not be painfully hot, tap water is fine. Steam for 1 hour.
4. While the pudding steams make the sauce.  Place the sugar and cocoa in a medium-sized sauce pan and whisk to combine. Add the heavy cream, butter and salt. Over medium-high heat bring to a boil, stirring constantly. Remove pan from heat and from a distance, stir in the water and vanilla extract. Set aside in a warm spot, ie., back of the stove, while the pudding steams.
5. Carefully peel the tented foil back; test for doneness by touching the pudding lightly, it should spring back. Pour half of the warm fudge sauce over the hot pudding. Reserve the other half to serve with each portion of pudding. If the sauce has cooled by serving time add 1 or 2 tablespoons of water before reheating. Cool the pudding slightly and slice or spoon into 4 dishes. Serve with remaining sauce.