Cherry Pudding & Hot Sauce
Yield
8 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | cups |
sugar
|
|
| 2 | teaspoons |
baking soda
|
|
| 2 | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| 2 | cans |
cherries
drain, reserve juice |
*
|
| 1 | cup |
nuts
|
|
| Hot sauce | |||
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | x |
butter
|
*
|
| 1 | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 473 | ml |
sugar
|
|
| 1E+1 | ml |
baking soda
|
|
| 1E+1 | ml |
cinnamon
|
|
| 5 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 2 | cans |
cherries
drain, reserve juice |
*
|
| 237 | ml |
nuts
|
|
| Hot sauce | |||
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1 | x |
butter
|
*
|
| 5 | ml |
almond extract
|
*
|
Directions
Blend first 5 ingredients together by hand; do not use mixer.
Add eggs and cherries; mix until just blended.
Add nuts.
Pour into 9 x 12 inch pan.
Bake in 350℉ (180℃) F oven for about 40 minutes.
Hot Sauce: Add sugar and flour to reserved cherry juice; cook over medium heat until thickened.
Remove from stove; add small amount butter and almond flavoring.
Serve hot over pudding.
