This rich, old-fashioned dessert is a real treat. A dense chocolate cake over a rich, fudgy sauce.
3/4 cup flour
1/2 cup sugar
1/4 cup cocoa
1/8 tsp salt
1 tsp baking powder
1/4 tsp baking soda
3/4 cup milk + 2 tsp vinegar
1/2 tsp vanilla
1/4 cup melted butter
1/4 cup chopped nuts (optional)
2/3 cup sugar
1/3 cup cocoa.
1 2/3 cups of hot water
Stir the first 6 ingredients together (the dry ingredients). Make a well in the center and add the soured milk and vanilla. Whisk this together until smooth. Add the melted butter and blend well. Don't worry if there are a few little lumps in it. Stir in the nuts, if using.
Pour this batter in a well-buttered 7-inch cake pan or casserole dish.
**Important** Make sure the pan is at least 3” high or it will overflow. If using a 6” pan or dish, make it 4”, if possible. Do not use a cheesecake/loose-bottom pan or it will leak. If making a double batch, the stainless steel liner from a 3-quart Instant Pot is perfect as a Pot-in-Pot vessel in a 6 or 8-quart Instant Pot.
Combine the sugar and cocoa and dump it over the chocolate batter. Pour the hot water over everything. No need to stir the cocoa and water together. Trust me, it will do that on its own during the cooking. Spray a sheet of tin foil or silicone lid with baking spray and lay it over the pan. Do not crimp it down.
Put 1 1/2 cups water in the Instant Pot. Put the pan on the trivet and lower it into the pot. Close the lid and set the valve to Sealing. Push Pressure Cook (or Manual) and adjust time using the + and - buttons to get to 45 minutes.
When it beeps that it's done, leave it for 10 minutes natural release. Flip the valve to Venting and when the pin drops, remove the pudding and take off the covering. Let it sit for 5 minutes, then serve over ice cream or with a dollop of whipped cream.