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4 large eggs
Preheat oven to 325°F. Butter or spray a 7"x11" glass baking dish or 2-quarts shallow gratin dish. Bring a pot of water to a boil for baking the pudding.
In a large mixing bowl with electric mixer, beat eggs and sugar until very light colored and tripled in volume, about 5 minutes. Add flour and cocoa and mix on low speed until incorporated. Mix in margarine, pecans if using, and vanilla on medium speed until completely mixed.
Pour batter into prepared pan and place it in a shallow roasting pan. Pour enough boiling water in to come halfway up sides of pan. Bake for 50 to 60 minutes, until top is crusty and a knife inserted 1/2" from the edge comes out clean. The center will NOT test clean. Remove pan from hot water to wire rack to cool slightly.
The pudding may be refrigerated, covered, up to 4 days or frozen. To reheat, bring to room temperature and bake at 325°F for 10 minutes, or microwave on medium until warm.
Serve warm, chilled or at room temperature with whipped topping, whipped cream or ice cream.
Posted by Judy Sennesh
Nutritional Info Per Serving: N/A
2 cups sugar
1/2 cup all purpose flour
3/4 cup unsweetened cocoa
1/2 lb. (2 sticks) pareve or regular margarine, or butter, melted and slightly cooled
3/4 cup pecans (toast them before chopping for extra flavor), chopped (optional)
2 tsp. vanilla extract
Nondairy whipped topping, whipped cream or ice cream for serving