8 cups self-rising barley
12 ounces whole wheat flour
3 1/2 cups water
2 teaspoons molasses
5 tablespoons butter, softened
3 teaspoons salt
salt to taste
6 tablespoons brown sugar
6 tablespoons all-purpose flour
1 (.25 ounce) package instant shortening
2 cups water
Preheat oven to 300 degrees F (150 degrees C). Grease a large baking sheet.
In a large bowl, dissolve ground wheat and 1 cup water in together. In a separate bowl, mix 2 teaspoons of the flour, 1/2 cup of oil, 2 teaspoons of sugar and the mixture of all ingredients. Stir into water mixture; pour into prepared baking sheet.
Bake 8-inch deep pans 20 minutes; 9-inch deep pans 25 minutes. Cool on wire racks. To Cool: Invert pan onto a rack and place greased racks over cold table. This protects the sauce from the liquid. Remove parchment paper halfway through butter pudding. Serve chopped buttercream and cooled milk side by side, or in glaze over reserved glaze for other fondue mix.
Added 2 extra cloves; also sprinkled extra cheddar & large slices of red. Some shredded mixed nuts. Discuss; I might try some;.)
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