Wednesday, February 19, 2014

Vintage Desserts: Brownie Pudding

An avid collector of vintage cookbooks, my overall favorites are Better Homes and Gardens Cookbooks.  We have three from various decades in our house (not to mention other BHG specialty cookbooks).  There is always a Brownie Pudding recipe because this is a best loved dessert.  It comes from a January 1944 Better Homes and Gardens magazine.

1944 Better Homes and Gardens Brownie Pudding
My oldest daughter makes Brownie Pudding every chance she gets.  The house smells wonderful and what a welcome sight on a cold winter's day!  Children would probably find the results of this recipe "magical."  This is a recipe I'm sure your family will love!


Do you love Better Homes and Gardens Cookbooks too?  What is your best-loved recipe?  I would love to hear from you!


Brownie Pudding  (recipe HERE)
(Better Homes and Gardens Cookbook)
1 c. all-purpose flour
3/4 c. granulated sugar
2 T. unsweetened cocoa powder
2 t. baking powder
1/4 t. salt
1/2 c. milk
2 T. cooking oil
1 t. vanilla
1/2 c. chopped walnuts (or pecans), optional
3/4 c. packed brown sugar
1/4 c. unsweetened cocoa powder 
1-1/2 c. boiling water
Vanilla ice cream (optional)
Grease an 8x8x2-in. baking pan; set aside.  In a medium bowl stir together the flour, granulated sugar, the 2 tablespoons cocoa powder, the baking powder, and salt.  Stir in the milk, oil, and vanilla.  Stir in the nuts.
Pour batter into prepared baking pan.  In a small bowl stir together the brown sugar and the 1/4 c. cocoa powder; stir in the boiling water.  Slowly pour water mixture over batter.
Bake in a 350 degree oven for 40 minutes.  Cool on a wire rack for 45 to 60 minutes.  Serve warm.  Spoon cake into dessert bowls; spoon sauce over cake.  If desired, serve with vanilla ice cream.
Abbreviations: 
T. = tablespoon
t. = teaspoon
c. = cup


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