How to Make This Recipe Work for You: I started this recipe knowing I would have to make some adjustments. Previous reviewers stated problems with thin, syrupy sauce, sauce boiling over in the oven, etc. so I cut the sugar syrup recipe in half (1 C. brown sugar, 2 Tbsp. butter, 2 C water) and let the it simmer while preparing the 'biscuit' part so as to reduce it a bit further. For the second part of the recipe, I mixed the flour mixture into the creamed butter and sugar with a wooden spoon until it resembled pea-sized bits. Then, I added milk (probably about 1 C; I eyeballed it) until the dough was of drop biscuit consistency. I heeded the previous reviewer's advice and, rather than dropping the batter into the sauce by spoonfuls, I spread it into a greased 9x13 dish, used a large fork to tear holes in it, and poured the sugar syrup over the top. The pudding was done after 25 minutes in my oven. As expected, the sauce moved from top to bottom, and thickened nicely. As-is, I would give the recipe 2.5 stars because of the excessive syrup, milk measurement, and because I think the dough should go in the pan before the syrup whether you drop it or spread it. Even with my modifications, I give it 4 stars because while the flavor is good, the 'dough' part is still lacking (a little bit too much of a flour taste for me). I will try adding more spices to the dough, and adding another cup of sugar syrup because...well..I don't give up that easily :D
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How to Make This Recipe Work for You: I started this recipe knowing I would have to make some...