Total Time
50mins
Prep 10 mins
Cook 40 mins

This was written in an old cookbook I bought at an auction..I decided to try it..since I was so vague about instructions..first batch failed miserably..only used 1 1/2 cups flour..and so I tried again..below is the corrected recipe and I hope you enjoy it..the brown sugar sinks to the bottom and makes a bowl licking sauce and the batter rises to the top..pecans add just the right amount of texture..wish I could learn how to send a picture...Hope you enjoy it!!

Ingredients Nutrition

Directions

  1. Mix sauce ingredients first and set aside.
  2. For sauce:.
  3. In a medium sauce pan, combine brown sugar, water, butter and salt.Bring to a boil and boil for 5 minutes.Remove from heat and add vanilla.Stir well and set aside.
  4. BATTER:.
  5. In a mixer bowl, combine flour, sugar, baking powder, cinnamon, and salt. Combine the milk, melted butter, and vanilla and add all at once to the flour mixture. blend quickly. Spread in an oiled 9x13 pan, then pour the reserved sauce mixture over the tip.DO NOT MIX IN -- Scatter pecans over the top --
  6. Bake for 40-45 minutes or until the center bubbles up.
  7. Serve warm with cream or ice cream -- I used Cool Whip --
  8. I must say -- this pudding reheats well in the microwave --
  9. Pour Step1 over it and sprinkle with a few chopped nuts, if desired.
  10. Bake 45 minutes at 350*.
  11. Serve with whipped cream or thawed non dairy whipped topping.