I made this recipe exactly as instructed. First of all, I had to continue cooking it for an hour. When I served it, the liquid separated from the pudding and made it look undesirable. I encouraged my husband to try it anyway -- he liked the flavor, but not the runny consistency.
Later in the afternoon, I added another 1/4 cup of flour to the recipe and cooked it at 350 for about 30 minutes and it was exactly like I think it should have looked in the first place.
My suggestion is to increase the flour from 1/4 cup to 1/2 cup and cook the recipe for about 50 minutes at 350 degrees.
It had a great flavor, but if you're looking for anything like apple, Moms, you out of luck on this recipe.
12 users found this review helpful
Oct. 12, 2006