1/4 c Whole wheat flour
3/4 c All purpose flour
2 ts Baking powder
2/3 c Granulated sugar
2 tb Cocoa
1/4 ts Salt
1/2 c Soy milk
2 tb Mashed banana
2 tb Cocoa
1 3/4 c Hot water
1/2 ts Rum extract (optional)
2/3 c Brown sugar
1/4 -1/2 cup
Grapenuts
Measure the first 6 ingredients into a bowl and combine well. Add milk and
mashed banana. Mix and scrape into an 8 inch (20cm.) casserole or pan that
has been sprayed with Pam. In the same bowl mix sugar and cocoa together.
Add hot water and rum extract (if using). Stir to dissolve sugar. Pour over
batter. Do not stir. Bake, uncovered, in 350 degree oven for about 40
minutes unitl batter has risen above sauce and is firm to touch. Sprinkle
grapenuts over top, once you have taken pudding out of oven.
NOTES: I modified this recipe slightly and added less sugar. The
original recipe was way too sweet. Recipe taken from: Desserts cookbook
from Company’s Coming by Jean Pare.
Yields
1 Servings