INTRUCTIONS

1 and1/2 mugs each- purpose flour
1 mug granulated sugar
2 ladles incinerating greasepaint
tablespoon swab
mug unsalted adulation, melted
/ 2 mug milk
2 large eggs
1 tablespoon vanilla excerpt
For the pudding

1 mug granulated sugar
mug cocoa greasepaint
1 and3/4 mugs boiling water
Instructions

PROCEDURES

Preheat your roaster to 350 °F( 175 °C). Grease a 9x13- inch baking dish.
In a large mixing coliseum, whisk together the flour, sugar, incinerating greasepaint, and swab until well combined.
Add the melted adulation, milk, eggs, and vanilla excerpt to the dry constituents. Mix until smooth and well combined.
Pour the cutlet batter into the set baking dish, spreading it unevenly.
In a separate coliseum, mix together the sugar and cocoa greasepaint for the pudding. Sprinkle this admixture unevenly over the cutlet batter in the baking dish.
Precisely pour the scorching water over the top of the cutlet batter and cocoa- sugar admixture. Don't stir.
Place the baking dish in the preheated roaster and singe for 35- 40 twinkles, or until the cutlet is set and a toothpick fitted into the cutlet( not the pudding subcaste) comes out clean.
Remove the cutlet from the roaster and allow it to cool slightly before serving.
Serve the Pudim cutlet warm or at room temperature, voluntarily with a scoop of vanilla ice cream or a nugget of whipped cream.
Enjoy your succulent Pudim cutlet with its wettish cutlet subcaste and decadent pudding- suchlike sauce!
Feel free to acclimate the agreeableness or cocoa intensity according to your preference. Enjoy your baking!