Cinnamon Pudding
Recipe: #20102
July 13, 2015
Categories: Desserts, Cakes, Dates, Game/Sports Day, Oven Bake Low Cholesterol, No Eggs, Vegetarian, Flour, Spices, Kosher Dairy, more
"Mrs. Clayton Whipple of Doylestown. “The hot syrup goes to the bottom,” she explained, “and you cut it in squares while warm and serve upside down. You make it plain or add nuts, or dates or raisins. And, the 2 tablespoons of baking powder are correct.”"
Original is 6 servings
Ingredients
- CAKE
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- SYRUP
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Nutritional
- Serving Size: 1 (267.7 g)
- Calories 685.5
- Total Fat - 12.7 g
- Saturated Fat - 6 g
- Cholesterol - 24.8 mg
- Sodium - 478.1 mg
- Total Carbohydrate - 140.8 g
- Dietary Fiber - 2.4 g
- Sugars - 105.9 g
- Protein - 6.6 g
- Calcium - 412.9 mg
- Iron - 1.3 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Sift together dry ingredients into mixing bowl.
Step 2
Make a well and add butter and milk; mix well.
Step 3
Pour into 9×13 greased baking pan.
Step 4
Sprinkle chopped nuts and dates over batter and pour hot sirup over this and bake in preheated 400-degree oven 30 minutes.
Step 5
Combine syrup ingredients, and put on to heat while mixing batter.
Step 6
For syrup you’ll need 2 cups brown sugar, 2 tablespoons butter and 1 1/2 cups water. Bring to a good boil before pouring on batter.
Tips
No special items needed.
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