Sugar Fudge Pudding Cake
Sugar Fudge Pudding Cake
Ingredients
- 1 1/4 cups (310 ml) unbleached all-purpose flour
- 1 1/4 teaspoons (6 ml) baking powder
- 1 pinch of salt
- 1/2 cup (125 ml) canola oil
- 1/4 cup (60 ml) brown sugar
- 1 egg
- 2/3 cup (150 ml) milk
- 1 1/4 cups (310 ml) brown sugar
- 1 cup (250 ml) sugar
- 1 tablespoon (15 ml) cornstarch
- 1 1/2 cups (375 ml) 35% cream
- 1 teaspoon (5 ml) vanilla extract
Instructions
- With the rack in the middle position, preheat the oven to 190 °C (375 °F). Butter a square 20-cm (8-inch) baking dish. Set aside.
- In a bowl, combine the flour, baking powder, and salt. Set aside.
- In another bowl, combine the oil and brown sugar with a whisk. Add the egg and stir to combine. Stir in the dry ingredients alternately with the milk. Spoon the batter at the bottom of the dish and place on a baking sheet. Set aside.
Sugar Fudge Pudding Cake