Baked Nectar Pudding
|Sifted regular all purpose flour||1 Cup (16 tbs)|
|Double acting baking powder||2 Tablespoon|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Butter/Margarine||2 Tablespoon, melted|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Canned apricot nectar||12 Ounce (1 can, 1 1/2 cups)|
|Light cream||2 Tablespoon|
Preheat oven to 350°F.
Grease 8" by 8" by 2" baking pan.
In large bowl, sift together flour, baking powder, salt and sugar.
Stir in nuts, milk, vanilla and butter.
Pour into pan.
Sprinkle on brown sugar.
Heat nectar and 1/4 cup water until boiling; pour over pudding; don't stir.
Bake 35 to 40 minutes.
Serve warm with cream.