Tuesday, December 27, 2011

Mormon Bachelor Pudding

Traditionally puddings were made more easily than cakes and with fewer ingredients. Here is one enjoyed by my ancestors, handed down through the family to become a favorite.

1 egg
2 tablespoons butter, melted
dash nutmeg
1 teaspoon lemon rind, grated
2 large apples, pealed and chopped
2 cups soft bread crumbs
1 cup raisins or currants
1/2 cup sugar

Butter a 1 qt. steamed pudding mold. Fit a deep pot with a rack and add water until it just reaches the top of the rack. Bring water to boil.
In a large bowl, beat the eggs with the butter, nutmeg, and lemon rind until well blended. Add the apples, bread crumbs, rasins, and sugar. Turn this dry, crumbly mixture into the prepared mold. Cover thightly and place on the rack in the pot with the boiling water (water should not touch the mold). Steam for 2 hours, adding boiling water as necessary. Unmold and serve hot with Golden Brown Sugar Sauce is desired.

(Can be made ahead and refrigerated)

2 eggs, separated
1/2 cup brown sugar
1/2 cup heavy cream
1 teaspoon vanilla

In a medium bowl, beat the egg whites until foamy; gradually beat in half the brown sugar, and beat until mixture holds firm but rounded peaks. In another bowl, beat the egg yolks with the remaining sugar until light and fluffy. In a third bowl, whip the cream until stiff. Fold all three mixtures together, and flavor with the vanilla. Chill until ready to serve.

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