Name: Saucy Fudge Pudding
Ingredients: 1/4 c Whole wheat flour; 3/4 c All purpose flour; 2 ts Baking powder; 2/3 c Granulated sugar; 2 tb Cocoa; 1/4 ts Salt; 1/2 c Soy milk; 2 tb Mashed banana; 2 tb Cocoa; 1 3/4 c Hot water; 1/2 ts Rum extract (optional); 2/3 c Brown sugar 1/2 cup; Grapenuts

When Jesus commands us to be perfect as our Father in heaven is perfect (Matt. 5:48), this simply shows that God’s own absolute moral purity is the standard toward which we are to aim and the standard for which God holds us accountable. The fact that we are unable to attain that standard does not mean that it will be lowered; rather, it means that we need God’s grace and forgiveness to overcome our remaining sin. Similarly, when Paul commands the Corinthians to make holiness perfect in the fear of the Lord (2 Cor. 7:1), or prays that God would sanctify the Thessalonians wholly (1 Thess. 5:23), he is pointing to the goal that he desires them to reach. He does not imply that any reach it, but only that this is the high moral standard toward which God wants all believers to aspire.

Wayne Grudem

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		L, O, W, F, A	1	Servings

INGREDIENTS

1/4	c	Whole wheat flour
3/4	c	All purpose flour
2	ts	Baking powder
2/3	c	Granulated sugar
2	tb	Cocoa
1/4	ts	Salt
1/2	c	Soy milk
2	tb	Mashed banana
2	tb	Cocoa
1 3/4	c	Hot water
1/2	ts	Rum extract (optional)
2/3	c	Brown sugar 1/2 cup
		Grapenuts

INSTRUCTIONS

Measure the first 6 ingredients into a bowl and combine well. Add milk and
mashed banana.  Mix and scrape into an 8 inch (20cm.) casserole or pan that
has been sprayed with Pam. In the same bowl mix sugar and cocoa together.
Add hot water and rum extract (if using). Stir to dissolve sugar. Pour over
batter.  Do not stir. Bake, uncovered, in 350 degree oven for about 40
minutes unitl batter has risen above sauce and is firm to touch. Sprinkle
grapenuts over top, once you have taken pudding out of oven.
NOTES:    I modified this recipe slightly and added less sugar. The
original recipe was way too sweet. Recipe taken from: Desserts cookbook
from Company's Coming by Jean Pare.
From: "Taylor, Tamara          (SD17)" <tamarat@gov.nb.ca Submitted By
DONNA WEBSTER <DONNA@WEBSTER.DEMON.CO.UK> On MON, 20 NOV 1995 133238 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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