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Half-hour Pudding Cake (Montreal Pudding)

Reviewed: Nov. 8, 2009
I love this recipe from way back but a few years ago had to cut way back on my sugar intake due to a diagnosis of reactive hypoglycemia, so I used splenda in place of the sugar in the batter and replaced the full cup of brown sugar in the sauce with a half of cup of splenda and a half a cup of brown sugar instead. It turned out just great and I am so happy to still be able to enjoy this dessert!!!!
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