In The Kitchen ~ Brownie Pudding

My quest to cook the majority..if not all.. of our meals from my vast 1940s cookbook collection continues. I dont know what it is about 1940s recipes, but they are really tasty. I guess its all the herbs and spices to compensate for the lack of good quality ingredients.

Anyway this recipe has turned into one of our favourite desserts and oh my gosh its so scrummy. This indulgent, self saucing dessert from the January 1944 Better Homes and Garden Magazine is a shining example of wartime ingenuity, making a pudding so delicious whilst skimping on sugar and using no butter or eggs. 

A rich, fudgy brownie layer with a velvety chocolate sauce, that is not overly sweet and easy to put together. We loved it.

1 cup all-purpose flour
3/4 cup granulated sugar
2 Tbsp unsweetened cocoa powder
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 Tbs cooking oil
1 tsp. vanilla
1/2 cup chopped walnuts, optional
3/4 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1-1/2 cup boiling water

• Grease an 8x8x2 in. baking pan; set aside. 
• In a medium bowl stir together the flour, granulated sugar, the 2 Tbsp cocoa powder, baking powder, and salt. 
• Stir in the milk, oil, and vanilla. 
• Stir in the nuts, if using.
• Pour batter into prepared baking pan. 
• In a small bowl stir together the brown sugar and the 1/4 c. cocoa powder
• Stir in the boiling water. 
• Slowly pour water mixture over batter.
• Bake in a 350 degree oven for 40 minutes. 
• Cool on a wire rack for 45 to 60 minutes. 
• Serve warm. 
• Spoon cake into dessert bowls; spoon sauce over cake. 
• If desired, serve with vanilla ice cream.