Brownie Pudding

I first knew this dessert as a child when it came out as a mix. 

We loved its trickiness and magic. 

This ad is from 1954.

Hey, Ben, this was one of our favorite desserts when you were a little kid. It's fun to make--you put together a cake-like batter, spread it in a pan, sprinkle some stuff over, and cover it all with hot water. After it comes out of the oven, the stuff on top has magically turned into pudding and has migrated to the bottom, under the now crusty and delicious cake that tops it. 

This version comes from my old, falling-apart Better Homes and Gardens New Cook Book, 1965 edition. We always called it "the red and white checked cook book."

Note (9/28/23): I just had a version of this pudding cake at a friend's house and it was way more delicious because she substituted butter for the oil. It gives a crustier cake and I highly recommend using butter.

Brownie Pudding

1 cup sifted flour

3/4 cup white sugar

2 tbl. cocoa

2 tsp. baking powder

1/2 tsp. salt

1/2 cup milk

2 tbl. salad oil or butter.(see note above about using butter instead)

1 tsp. vanilla

3/4 to 1 cup chopped nuts

3/4 cup brown sugar

1/4 cup cocoa

1 3/4 cups hot water

Sift together flour, sugar, cocoa, baking powder, and salt. Add milk, salad oil, vanilla. Mix until smooth. Stir in nuts. Pour into greased 8" x 8" x 2" pan. 

Mix together the brown sugar and cocoa, sprinkle over batter. Gently pour hot water over all. 

Bake at 350 for 45 minutes. 

Note: You can substitute cold leftover coffee for some of the milk and for some of the water that gets poured over the top.