to taste candied cherries or to taste almonds, blanched
Serving Size: 1 (125) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 107 g30 %
Total Fat 11.9 g18 %
Saturated Fat 3.7 g18 %
Cholesterol 38.6 mg
Sodium 473.5 mg
Dietary Fiber 0.9 g3 %
Sugars 36 g144 %
Protein 4.5 g
Mix butter with brown sugar an
d spread in bottom of pudding mold.
Add fruit or nuts of choice. Prepare the cake mix with the egg and milk or water according to directions on package. Pour into a greased 2 to 2 1/2 qt pudding mold over fruit/nut mixture and cover with a lid, foil o greased double wax paper.
Place the mold in a sauce pan of boiling water and keep the level of the water half way up mold during cooking.
Steam for 1 1/2 hours.
Unmold t he pudding while hot and serve with cream, ice cream, or custard.
NOTE: When cooking for smaller numbers, make up the whole cake mix as directed, put pour only half the cake batter into a 1 1/2 qt mold and steam for 1 hour.
Alternately, fill individual molds and steam for 20-25 minutes.