1 cup unbleached all-purpose flour
3/4 cup wheat germ
3/4 cup white sugar
2 tsp. baking powder
1/4 tsp. salt
2 tbsp. butter
2/3 cup milk
1 tsp. vanilla
1 cup brown sugar, fully packed
1/2 c. unsweetened cocoa or carob powder
2 cups hot tap water

Turn on oven and let it heat to 350°F.

In one mixing bowl, put the flour, wheat germ, sugar, baking powder and salt. Stir them lightly with a fork until they are thoroughly mixed. Melt butter in a small saucepan and add it to the dry ingredients along with milk and vanilla. Pour the batter in the ungreased (8-inch square pan) baking pan.

In another mixing bowl, put the brown sugar and cocoa or carob powder. Stir with fork until they are thoroughly mixed. Spread the brown sugar mixture evenly over the batter. Carefully pour the hot tap water over the brown sugar mixture. Do not stir, wet the pan in the oven and bake for 45 minutes. Remove from oven and cool.

Note: While the pudding bakes, the fudgy sauce settles to the bottom of the pan. Serve warm with whipped cream.

Serves 6.