This is GREAT!. The pudding itself is tart, but when served with the sauce it is perfectly balanced. I added a 1/2 teaspoon of almond extract to the sauce. Make sure to grease the mold well, and don't forget the lid. I didn't grease my lid, and when the pudding puffed up it stuck. Then again, I doubled the recipe because it didn't look like it would make enough to fill my mold. I didn't expect it to puff as much as it did. I guess it's all that baking soda. :) Once again, WONDERFUL. This will be a part of my holiday table from now on!
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