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The Amish Cook at Home:
Simple Pleasures of Food, Family, and Faith

by Kevin Williams and Lovina Eicher
1 remember when I was a little girl my older sister, Leah, would make cinnamon pudding. This is a good recipe to fix around the holidays when company comes. The pudding looks like little pieces of cake, and it sort of has the taste of a cake and pudding together. We always serve it in a nice glass bowl.
Serves 6


    Sugar Syrup
    2 cups packed brown sugar
    1½ cups water
    2 tablespoons margarine or butter

    about 3 cups all-purpose flour
    1 cup granulated sugar
    2 teaspoons baking powder
    2 teaspoons ground cinnamon
    1 cup milk
    2 tablespoons margarine or butter
    ½ cup walnuts, chopped (optional)
    2 cups sweetened whipped cream


Preheat the oven to 350°F.
Grease a 9 by 13-inch pan.

To make the sugar syrup:
Combine the brown sugar, water, and margarine in a small saucepan. Bring to a boil over medium heat, then remove from the heat. Set aside.

Combine the flour, granulated sugar, baking powder, and cinnamon in a large bowl.
Stir with a whisk to blend.
Stir in the milk and margarine to make a smooth batter.
Spoon into the prepared pan and smooth the top.
Pour the sugar syrup over the top and sprinkle evenly with the nuts.

Bake until the center is firm when you shake the pan a little, about 45 minutes.

Cut into 1-inch squares and top each with a dollop of whipped cream.


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