-
Preheat oven to 350⁰F/177⁰C. Brush a 9 inch square pan with shortening and line it with wax paper. Set aside.
-
In a clean bowl, cream butter and sugar. Mix well.
-
Add eggs one at a time, mix well after each addition of egg.
-
Add salt, flour, cocoa, and vanilla. Mix well.
-
Then, add cooked champorado and mix until well blended.
-
Transfer pudding mixture to the square pan and bake for 15 minutes or until the toothpick comes clean when you poke the pudding.
-
Serve.