Name: Sugar Fudge Pudding Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 1 1/4 cups (310 ml) unbleached all-purpose flour; 1 1/4 teaspoons (6 ml) baking powder; 1 pinch of salt; 1/2 cup (125 ml) canola oil; 1/4 cup (60 ml) brown sugar; 1 egg; 2/3 cup (150 ml) milk; 1 1/4 cups (310 ml) brown sugar; 1 cup (250 ml) sugar; 1 tablespoon (15 ml) cornstarch; 1 1/2 cups (375 ml) 35% cream; 1 teaspoon (5 ml) vanilla extract

Preparation

Batter
- With the rack in the middle position, preheat the oven to 190 °C (375 °F). Butter a square 20-cm (8-inch) baking dish. Set aside.
- In a bowl, combine the flour, baking powder, and salt. Set aside.
- In another bowl, combine the oil and brown sugar with a whisk. Add the egg and stir to combine. Stir in the dry ingredients alternately with the milk. Spoon the batter at the bottom of the dish and place on a baking sheet. Set aside.
Sauce
- In a saucepan, combine the brown sugar, sugar, and cornstarch. Add the cream and bring to a boil, stirring with a whisk. Stir in the vanilla. Pour the sauce over the batter and bake for about 40 minutes or until a toothpick inserted in the centre comes out clean. Serve warm or cold.

Sugar Fudge Pudding Cake

Categories

Ingredients

Batter

Sauce

Preparation

Batter

Sauce

Note from Ricardo

Personal Note