A decadent but easy baked chocolate pudding, with a rich chocolate sauce. So easy to make, and best slightly warm with ice cream. Add a pinch of cinnamon to complement the chocolate flavour, if desired.
Simple and yummy. Takes no time to put together and get in the oven. I made without vanilla essence and it tasted great. - 08 Aug 2012
Wow--Five stars with the following changes: 1/2 cup each brown & white sugar instead of the 2/3 cup. Instead of the hot water, use very hot HALF & HALF with 2 teaspoons vanilla. This gives a MUCH creamier pudding and won't taste like a cake of flour and water, like some have said of this type of recipe. I've made it both ways and I can't believe how much better the recipe with half and half is!!! Why has no one published a recipe like this?!!! :-) - 24 May 2007 (Review from Allrecipes US | Canada)
Lord have mercy, this is the most glorious concoction in the world. I baked it in a 9 inch cake pan, and subbed half the white sugar with splenda. I baked it for 33 minutes, and allowed it to sit for half an hour before serving. The wait time is important because it allows the syrup to thicken and the cake to become brownie like. THIS IS AMAZING, it is easy and delicious and sure to become a family favorite. - 17 Jul 2007 (Review from Allrecipes US | Canada)