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Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 8 |
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When Debbie first described this dessert to me she didn't call it divine. She said it was... well, a more R-rated adjective. And it was. Debbie's original recipe calls for canned peaches, but I used sour cherries, and used the drained juice to make cherry vanilla ice cream which I served with the hot pudding. It was absolutely.... divine! Ingredients:
1 cup flour |
1 cup sugar |
1 teaspoon baking powder |
2 eggs |
1 pinch salt |
1/4 cup milk |
3 tablespoons melted butter (i used canola oil) |
1 (15 ounce) can fruit, drained |
1 cup whipping cream |
4 tablespoons sugar |
Directions:
1. Preheat the oven to 350 degrees F. (170 C).
2. Mix together the flour, sugar, baking powder, eggs, salt, milk and melted butter (OIL).
3. Pour into a greased 8 x 8 baking pan.
4. Top with the sliced fruit.
5. Bake for approximately one hour.
6. While the cake is baking, bring the sugar and cream to a boil, making sure that all the sugar is dissolved.
7. Immediately after taking the cake out of the oven, stab it all over (done best to the soundtrack of Psycho).
8. Pour the cream sauce over the cake and serve.
9. Best served warm, so if you don't serve this right away reheat gently.
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