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Sherry Toddy Pudding Recipe
|Gingerbread mix||14 1⁄2 Ounce|
|Sherry||1⁄4 Cup (4 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Canned flaked coconut||3 1⁄2 Ounce|
Calories 236 Calories from Fat 94
% Daily Value*
Total Fat 10 g16%
Saturated Fat 6.9 g34.4%
Trans Fat 1.2 g
Cholesterol 0 mg
Sodium 310.6 mg12.9%
Total Carbohydrates 34 g11.3%
Dietary Fiber 1.6 g6.5%
Sugars 15.9 g
Protein 2 g4.6%
Vitamin A Vitamin C 0.25%
Calcium 3.5% Iron 6.3%
*Based on a 2000 Calorie diet
1)Prepare gingerbread as per package directions along with 1/4 cup Sherry and 1/2 cup water for liquid called for.
2)Add half the coconut to the batter.
3)Take a 9-inch square pan and put the batter into it and sprinkle remaining coconut on top.
4)Bake it at 350 degrees for about 30 minutes or until cake-pudding is done.
5)Serve warm with Creamy Sherry Sauce.
You can turn batter into a well- greased ring or other fancy mold sprinkled with remaining coconut (batter should fill mold 1/2 to 1/2 full).