Cherry pudding and hot sauce
14 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 2 | cups | Sugar |
| 2 | teaspoons | Soda |
| 2 | teaspoons | Cinnamon |
| 1 | cup | Sugar |
| 2 | tablespoons | Flour |
| 1 | teaspoon | Salt |
| 2 | Eggs | |
| 2 | cans | Cherries; drain, reserv juic |
| 1 | cup | Nuts |
| Butter | ||
| 1 | teaspoon | Almond flavoring |
Directions
HOT SAUCE
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