Cherry pudding & hot sauce

Yield: 14 Servings

Measure Ingredient
2 cups Flour
2 cups Sugar
2 teaspoons Soda
2 teaspoons Cinnamon
1 teaspoon Salt
2 \N Eggs
2 cans Cherries; drain, reserv juic
1 cup Nuts
1 cup Sugar
2 tablespoons Flour
\N \N Butter
1 teaspoon Almond flavoring


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 degree 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.

SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman

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