Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter or margarine
- 1 cup sugar
- 1 egg, unbeaten
- 1 teaspoon vanilla
- 1 cup milk
- Sauce:
- 1 cup sugar
- 1 small can sour red pitted cherries
- 1/2 cup boiling water
Directions
Combine flour, baking powder and salt. In a separate bowl, cream the butter or margarine, adding the sugar gradually and continue creaming until light and fluffy. Beat in the whole egg. Stir in the vanilla. Add the dry ingredients alternately with the milk, beginning and ending with the flour mixture. Beat well after each addition. Pour batter into a greased 9" square pan.
Prepare the sauce by heating the cherries, juice, sugar and boiling water, then pouring it over the batter. Bake in a 350F oven for about 35 -45 minutes or until the pudding begins to shrink and the top is golden brown. When baked, the cherry sauce will be on the bottom. Good served with whipped topping or ice cream.
Category:Egyptian Recipes
Category:Egyptian Desserts