My Nana was a great baker. And she was also an amazing recipe collector. I still have handwritten index cards of hers, with her source attributed in the upper right hand corner ("Fran" or "Rudy" or "Marion"), usually in pencil. Sometimes, it's hard to see her handwritten scrawl, it makes me miss her so much.
But I know Nana would be happy if she knew I was still using her recipes and her recipe cards. I recently reorganized my kitchen shelves, and came across a binder I'd made for myself before I got married, in preparation for my instant metamorphosis into domestic goddess upon saying "I do". Hahaha!!!
This is pudding like the English do, not a custard, but a warm, soft cake. I'm not sure it would qualify as a sticky toffee pudding, but it's definitely in the same category.
I warn you, it defies belief as you're putting it in the oven. The batter is very thick and the sauce just sits on top. It looks like hell and you won't believe it will transform into dessert. But TRUST ME. When you invert this after it's done, it will be one of your favorite (and easiest) desserts to make. Let me know how it goes.
For the pudding pictured above, I skipped the pecans (didn't have any in the house) and used lactose free skim milk. I probably didn't have quite enough butter, because the plastic wrap popped off in the microwave as I was melting it and there was a measurable quantity all over the place. Nonetheless, this worked like a charm. I decorated the finished product with fresh berries. It's also delicious with ice cream or frozen yogurt.
Nana's Chocolate Upside Down Pudding
1 cup flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
2 1/2 tbsp cocoa powder
1/2 cup whole milk
1 tsp vanilla
2 tbsp melted butter
1/2 cup chopped pecans
1/2 cup brown sugar
1/2 cup white sugar
1 cup boiling water
Preheat oven to 350 degrees and butter and flour a souffle dish or 8"x8"x2" baking pan.
1. Sift flour, sugar, baking powder, salt and cocoa into a large mixing bowl.
2. Add milk, vanilla, butter and nuts.
3. Fold until completely mixed. It will have the consistency of something between dough and batter.
4. Make the sauce by putting the sugars and boiling water in a saucepan. Heat and stir until sugars dissolve.
5. Pour the sauce over the batter without mixing.
6. Bake at 350 degrees for 40-45 minutes until done. Cool, invert onto a serving dish, and serve.