This is Rhonda Jean's recipe for "self-saucing pudding." It calls for self-rising flour, but I make my own: for every 1 cup of flour, add 1 1/4 teaspoons baking powder and 1/4 teaspoon salt.
Saturday, November 12, 2011
life is uncertain...
...eat dessert first!
This is Rhonda Jean's recipe for "self-saucing pudding." It calls for self-rising flour, but I make my own: for every 1 cup of flour, add 1 1/4 teaspoons baking powder and 1/4 teaspoon salt.
We love it served still warm with a scoop (or two!) of vanilla bean ice cream. Ah, life is good.
This is Rhonda Jean's recipe for "self-saucing pudding." It calls for self-rising flour, but I make my own: for every 1 cup of flour, add 1 1/4 teaspoons baking powder and 1/4 teaspoon salt.
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Can I make this for breakfast?
ReplyDeleteYes, Sophie. Yes, you can. ;-)
ReplyDeleteYum....the problem with making this is i end up picking at leftovers the next day...brakfast, lunch or dinner!!!
ReplyDeleteVanilla bean ice cream sounds lovely too!
Jode x
Then you are doing much better than I am, Jode. My leftovers don't last past midnight!
ReplyDeleteYES! love this! Barefoot Me:)
ReplyDeleteMan, that looks like something that would go good with my coffee right about now LOL.
ReplyDeleteI am so going to try this. I remember reading about it a Rhonda's. I think I breezed past it because of the self-rising flour and the fact that I have several favorite deserts already that do not call for SRF. But, now that I have your little DIY trick....
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