Nuts; chopped (preferably macadamia nuts or walnuts)
2
tb
Butter; melted
1/2
c
Milk
1
ts
Vanilla
1/2
c
Brown sugar; firmly packed
1/2
c
Granulated sugar
2
tb
Unsweetened cocoa powder
1
c
Cold water
INSTRUCTIONS
SOUR CREAM TOPPING
PUDDING
FOR TOPPING: Combine 2 cups cream and 2 tablespoons buttermilk in 1-quart
jar with tight-fitting lid and shake vigorously. Add remaining cream and
buttermilk and stir to blend. Let stand at room temperature, uncovered, 3
to 4 hours. Cover and shake again. Refrigerate mixture for 12 hours.
FOR PUDDING: Generously grease 8x3-inch round baking dish. Combine flour,
3/4 cup granulated sugar, cocoa powder, baking powder and salt in large
bowl and mix well. Stir in chopped nuts and melted butter. Add milk and
vanilla and stir until well blended (batter will be thick). Pour into
prepared baking dish.
Preheat oven to 325 degrees. Combine remaining sugars and cocoa in medium
bowl and blend well. Sprinkle over batter. Pour 1 cup cold water over top.
Bake until pudding is set, about 1 hour. (Can be baked early in day and
reheated in 325 degree oven for 30-45 minutes.)
Shake sour cream well. Pour quantity desired into mixing bowl and beat as
for whipping cream. Invert hot pudding onto platter. Serve immediately with
sour cream topping. (May be served cold.) Serves 8.
ARKANSAS TODAY, CHANNEL 11, KTHV
04/10/1991
"COOKING WITH DON BINGHAM"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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