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Burnt sugar pudding recipe
1 1/2 c. cake flour, sift before
measuring
2 1/4 tsp. baking powder
1/8 tsp. salt
6 tbsp. soft butter
1/2 c. sugar
2 eggs
1/2 c. evaporated milk
--BURNT SUGAR SYRUP:--
3/4 c. sugar
3/4 c. water
--CARAMEL SAUCE:--
6 tbsp. sugar
3 tbsp. flour
1/4 tsp. salt
6 tbsp. water
3/4 c. evaporated milk
3/4 tsp. vanilla
BURNT SUGAR PUDDING: Sift before measuring 1 1/2 cups cake flour. Resift with 2 1/4 teaspoons baking powder
and 1/8 teaspoon salt. Cream together until light and fluffy 6 tablespoons and 1/2 cup sugar. Add one at a
time beating vigorously 2 eggs. Add flour mixture alternately with a mixture of 1/4 cup burnt sugar syrup and
1/2 cup evaporated milk. Beat until smooth after each addition. Pour into greased 8"x8"x2" pan. Bake 35
minutes or until firm. Cut into squares. BURNT SUGAR SYRUP; Heat iron griddle very hot and pour on very
slowly 3/4 cup sugar, stirring constantly. When brown, pour in 3/4 cup water; heat thoroughly. CARAMEL SAUCE:
Mix in saucepan 6 tablespoons sugar, 3 tablespoons flour and 1/4 teaspoon salt. Stir in 6 tablespoons water
and 1/2 cup burnt sugar syrup. Boil 2 minutes, stirring constantly. Add 3/4 cup evaporated milk and 3/4
teaspoons vanilla. Serves 6.
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