Title: Cherry Pudding and Hot Sauce
Categories: Dessert Pudding
Yield: 14 Servings

2	c	Flour
2	c	Sugar
2	ts	Soda
2	ts	Cinnamon
1	ts	Salt
2		Eggs
2	cn	Cherries; drain, reserv juic
1	c	Nuts
HOT SAUCE
1	c	Sugar
2	tb	Flour
		Butter
1	ts	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 oven for about 40 minutes.

Hot Sauce: Add sugar and 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.

SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman

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