1 cup butter
2 cups white sugar
1 teaspoon vanilla extract
2 eggs, beaten
1 pinch salt
1 1/3 cups rye flour
1 1/3 cups white sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 quarts hot milk
2 1/2 cups chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a large saucepan over medium heat, cream together the butter, sugar, vanilla and eggs until smooth, about 10 minutes. Beat in the flour, salt, rye, butter mixture, milk and salt. Place mixture in the prepared pan.
Bake food for 1 hour in the center of the oven at 350 degrees F (175 degrees C) or until side of the cake springs back when touched at the edges. One hour before serving set aside 1 hour.
Meanwhile, mix together the sugar, 2 tablespoons flour, baking powder and hot milk in a small bowl. Spread over the cooled cake. Cut the remaining dough into 1 inch squares using a jelly rolling pin. Place a small chunk of dough over all edges of the pudding.
Serve with walnuts, if desired.
Love this recipe. Used real butter and regular chicken broth.
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