Sherry Toddy Pudding
|Gingerbread mix||14 1⁄2 Ounce|
|Sherry||1⁄4 Cup (4 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Canned flaked coconut||3 1⁄2 Ounce|
1)Prepare gingerbread as per package directions along with 1/4 cup Sherry and 1/2 cup water for liquid called for.
2)Add half the coconut to the batter.
3)Take a 9-inch square pan and put the batter into it and sprinkle remaining coconut on top.
4)Bake it at 350 degrees for about 30 minutes or until cake-pudding is done.
5)Serve warm with Creamy Sherry Sauce.
You can turn batter into a well- greased ring or other fancy mold sprinkled with remaining coconut (batter should fill mold 1/2 to 1/2 full).