ARNOLD'S BAKED SHIELD PUDDING

Recipe: John Arnold

A warm, layered pudding with a molten base, a bold fruit core, and a golden crown (simple but bake-read)

Base and Batter
1 cup cake flour
½ cup sugar
2 tablespoon cocoa powder
1 teaspoon baking powder
pinch of salt
½ cup milk
2 tablespoon melted butter or oil
1 teaspoon vanilla
“Shield Core” Sauce (magic layer)
½ cup brown sugar
2 tablespoon cocoa powder
1½ cups hot water
“Crest” Layer
½ cup raspberry or strawberry jam
Golden Crown Finish
½ cup custard (thick, ready-made or homemade)
Topping (after baking)
whipped cream
toasted almonds or crushed nuts
Optional: drizzle of honey or caramel
Build the Base
Preheat oven to 180°C (350°F).
Mix flour, sugar, cocoa, baking powder and salt. Stir in milk, butter, and vanilla to form a smooth batter.
Pour into a greased baking dish.
Add the Crest
Drop spoonful’s of jam across the batter (don’t mix—let it sit in pockets).
Create the Molten Shield
Mix brown sugar and cocoa, then sprinkle evenly over the top.
Carefully pour hot water over everything (don’t stir—this creates the self-saucing layer underneath).
Bake for 30–35 minutes.
You’ll get a soft cake on top and a rich chocolate sauce underneath.
Once out of the oven, gently spoon or spread warm custard over the top so it melts slightly into the surface.
Finish the Eagle
Serve warm with whipped cream, almonds, and a light drizzle of honey/caramel.
Serving Tip
Scoop deep when serving—each spoonful should hit: fluffy top, jam pockets and the molten chocolate sauce underneath.