Scattergood's Baked Chocolate Pudding (BCP) (UNTRIED)

From the Everyday Cooking from the Kitchen of Scattergood Friends School cookbook (1983)

Recipe note from Dan Treadway: “This is the old time cake-pudding that was served every Saturday night at Scattergood.”

Other notes:

1. Use a 9" greased pan. Oven to 350.

2. Similar in flavor to Contessa's brownie pudding, but a very different recipe.

INGREDIENTS

2 Tbsp butter
3/4 cup sugar
1 cup flour
1-1/2 tsp baking powder
1/4 tsp salt
1-1/2 Tbsp cocoa
1/2 cup milk

TOPPING:
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup cocoa
1-1/4 cup boiling water

PREPARATION

1. Sift together flour, baking powder, salt, cocoa. Set aside.

2. Cream together butter and sugar.

3. Add flour mixture and milk to creamed butter and sugar.

4. Turn into a greased 9 inch pan.

5. Prepare the topping by combining dry ingredients and sprinkle on batter.

6. Pour boiling water over the batter in a thin stream.

7. Bake at 350 deg F for 35-45 minutes. Enjoy hot or cold!