Recipe – Mocha Walnut Fudge Pudding Cake

This is one of those miraculous desserts that separates into a rich fudgey sauce on the bottom with sponge on top. It’s also ridiculously easy to make.

The original recipe calls for regular all-purpose flour but this version is gluten-free; I experimented with a 50:50 combination of coconut flour and oat flour and the result was gooey perfection, proving that many alternatives to wheat flour work well, so adjust the flour to suit. Use decaf coffee to avoid any late-night jitters. Or not.

Egg-haters will also like this recipe – there’s not an egg in sight.

You’ll need to wait at least 30 minutes after taking it out of the oven as it will initially resemble a fresh lava flow with a very thin crust (and it will feel like that on your palate, so don’t be tempted to try it). As it cools, the fudge sauce underneath will thicken and eventually solidify, so its best to serve this within 30 mins to one hour after baking.

Any cold leftovers can be warmed up in the microwave to reactivate the fudge.

I think it would be perfect served with a scoop of really good vanilla ice cream but as it was only 6F degrees here today, I opted for whipped cream.

BLOG mocha walnut fudge pudding 008

MOCHA WALNUT FUDGE PUDDING CAKE

Serves 4-6)

Ingredients:

5 oz (142g) of all-purpose/plain flour

2 teaspoons of baking powder

2 tablespoons of good cocoa powder, divided (I use Green & Black’s organic)

2 oz (57g) of regular sugar

A pinch of salt

2 tablespoons of melted butter

2 oz (57g) of chopped walnuts

3 fl oz (85.5ml) skim, part-skim or regular milk

2 fl oz (57ml) of espresso or strong black coffee

1/2 a teaspoon of pure vanilla extract

5 oz (142g) of soft brown/demerara sugar

10 fl oz (285ml) of boiling water

Action:

Pre-heat the oven to 350F/180C.

Sift the flour, baking powder, salt and one tablespoon of cocoa powder together. Add the regular sugar, chopped walnuts and melted butter – mix well.

Add the coffee, milk and vanilla and combine thoroughly with a fork. It will be crumbly.

Tip the mixture into a greased 8-9 inch (205-230cm) souffle or baking dish. Mix the soft brown sugar together with the remaining tablespoon of cocoa powder and sprinkle this all over the top.

Carefully pour the boiling water over (do NOT stir) and bake for 45 minutes in the middle of the oven.

It will be wet and wobbly when done; allow it to rest for at least 30 mins and up to one hour before serving.

About edibletcetera

I'm a passionate foodie who cooks, photographs, eats - then writes about it; an occasional restaurant critic; former newspaper columnist; author; social media/marketing communications; world traveler; dog lover; skier...and wit, (according to those who know me).
This entry was posted in Desserts, Gluten Free Desserts. Bookmark the permalink.

4 Responses to Recipe – Mocha Walnut Fudge Pudding Cake

  1. Sue Ellen says:

    OMG that looks so good. I want a piece right now with a cup of coffee. Num

    • LOL! it’s surprisingly rich-tasting despite containing very little fat and no eggs. But it does contain rather a lot of sugar, which is why you’ll only want a small portion! 😉

  2. Liza says:

    It’s in the oven now! I do have a hard time with the measurements… since I’m not inclined to use a scale to bake so I’m constantly running to my computer to query how many cups equals 5 ozs of flour or sugar and often get imperfect (but still delicious) results!

    • I hope it turned out OK Liza? Agree it can be a challenge when a recipe doesn’t come in cup measurements and you don’t own kitchen scales but as you know, exact measurements are essential for baking. I left my cast iron scale & weights back in the UK and resisted replacing them for years but I finally caved in and bought a lightweight one made by Salter (about $15). Makes life so much easier! I’ve also noticed that the cup measures I brought over from the UK are slightly different to the ones I purchased here – all a bit trial and error. Hope you loved the Pud-cake! 🙂

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