Recipe: Cherry Pudding and Butter-Almond Hot Sauce (1979)

CHERRY PUDDING AND HOT SAUCE

2 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 eggs
2 cans cherries; drain, reserve juice
1 cup chopped nuts
FOR THE HOT SAUCE:
1 cup sugar
2 tablespoons flour
butter
1 teaspoon almond flavoring

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 F oven for about 40 minutes.

TO MAKE THE HOT SAUCE:
Add 1 cup sugar and 2 tablespoons 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.

Servings: 14
Source: New Orleans Times-Picayune Recipe Contest Cookbook, 1979