Elephant pudding
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Stale bread; crushed or ground, up to 5 cups |
| 3 | cups | Warm milk |
| 1 | cup | Fruit juice |
| ¼ | teaspoon | Salt |
| 3 | Eggs | |
| ⅓ | cup | Sugar; up to 1/2 |
| Vanilla extract; or brandy, or both, to taste | ||
| ½ | teaspoon | Nutmeg |
| ½ | teaspoon | Cinnamon |
| Assorted fruits; see * | ||
| Orange marmalade; for frosting | ||
Directions
* handful of raisins, diced apricots, crushed pineapple, even dried cranberries
Soak bread in milk and juice. Add remaining ingredients, except for marmalade, and let it soak for hours - overnight, if you want.
Pour pudding into a baking dish or large oven-proof mixing bowl (one that preferably looks like an elephant dropping). Set baking dish in pan of hot water. Place pan with baking dish and water in a preheated 350 degree oven.
Bake for one hour or until knife inserted in center comes out clean. Be sure pudding is baked through. If crispy crust is desired, continue to bake, up to 1 hour more until top is crispy. Serve warm, or let cool, then spread marmalade over top.
If you soak your dried fruit in brandy before using, you'll have a tastier result!
Variation: For a different flavor, use dark or light rum, or both, in place of the vanilla.
MC Formatted & Busted by Barb at Possum Kingdom on 3/17/98 Recipe by: CIA Cookbook Recipes Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 22, 1998