or if easier for you….the words of the “stick to your ribs pud” - good nick-name. :)
or serve with ice-cream. right at the end - when the oven is turned off and still hot and the sauce poured over
I stick it back into the oven for as long as seem sensible.
This is a real stick-to-your-ribs pud just for a cold winter's day. Served with a custard it is toe-curlingly good!
Ingredients:
Servings:
6-8
Units: US | Metric
Batter
2 cups flour
3 teaspoons baking powder
1 1/4 cups sugar
2 teaspoons baking soda
2 eggs, beaten
1 (30 ounce) can fruit cocktail, juice included
Topping
3/4 cup sugar
1/2 cup milk
1/2 cup coconut
4 tablespoons butter
1 teaspoon vanilla extract
Directions:
1
Mix all batter ingredients well with wooden spoon.
2
Pour into large greased pie dish.
3
Bake at 350F for 40 – 50 minutes.
4
Boil together topping ingredients for 5 minutes.
5
As pudding comes out of oven stab it all over with a knife and pour topping over.
This is a real stick-to-your-ribs pud just for a cold winter's day. Served with a custard it is toe-curlingly good!
Ingredients:
Servings:
6-8
Units: US | Metric
Batter
2 cups flour
3 teaspoons baking powder
1 1/4 cups sugar
2 teaspoons baking soda
2 eggs, beaten
1 (30 ounce) can fruit cocktail, juice included
Topping
3/4 cup sugar
1/2 cup milk
1/2 cup coconut
4 tablespoons butter
1 teaspoon vanilla extract
Directions:
1
Mix all batter ingredients well with wooden spoon.
2
Pour into large greased pie dish.
3
Bake at 350F for 40 – 50 minutes.
4
Boil together topping ingredients for 5 minutes.
5
As pudding comes out of oven stab it all over with a knife and pour topping over.
