Chocolate Upside Down Pudding

December 11, 2016

 

 

 

 

 

 

 

Pudding: 

1 square (4 small squares) of Baker's Unsweetened Chocolate 

2 Tbs butter

1 cup gluten-free flour 

2 tsp baking powder

3/4 cup sugar

1/2 cup milk 

1 tsp vanilla extract 

 

Topping:

3/4 cup granulated sugar

1/4 cup brown sugar

2 Tbs cocoa powder

1 cup cold water 

 

Directions: 

1.  Preheat oven to 350.

2. Melt chocolate and butter (2Tbs)

3. Mix in the gluten-free flour, baking powder, sugar, milk vanilla extract in the chocolate/butter mixture.

4. Pour into a buttered 8 X 8 baking dish.

5. In a small bowl, combine all the toppings together except for the cole water. (3/4 cups sugar, 1/4 cup brown sugar, 2 Tbs cocoa)

6. Spread the cocoa/ sugar mixture on top of the chocolate mixture.  Spread it on top. Do not mix it in.

7. Finally, Pour the cold water on top. Do not mix or stir. 

8. Bake for 40-50 minutes.

9. Slice a good amount in a bowl ( you will see melted chocolate at the bottom) pour a little bit of cream on top and serve right away!

 

 

 

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ANNA'S EVERYDAY
COOKING TIPS

#1 

Take away the stress by prepping the night before. Cooking will be much more relaxing. 

 

#2
Don't be afraid to adjust the seasonings the recipe requires you to have. 

 

#3

Never rush cooking! 

 

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