Modern Thanksgiving Pudding
A modernized version of a classic Thanksgiving pudding, featuring a creamy, spiced base with raisins and a hint of brandy.
Ingredients
- 4 cups Milk (Whole milk recommended)
- 1.25 cups Cracker crumbs (Use plain crackers like saltines or Ritz)
- 1 cup Sugar (Granulated sugar)
- 4 Eggs (Large eggs)
- 0.33 cup Butter (Melted unsalted butter)
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 1.5 cups Raisins (Seedless raisins)
- 0.25 cup Brandy (For brandy sauce)
- 0.5 cup Butter (For brandy sauce)
- 1 cup Powdered sugar (For brandy sauce)
- 0.25 cup Heavy cream (For brandy sauce)
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Instructions
- 1In a saucepan, heat the milk over medium heat until it just begins to simmer. Do not boil. Remove from heat.
- 2Pour the scalded milk over the cracker crumbs in a large bowl. Let stand until cool, about 15 minutes.
- 3Add the sugar, eggs (slightly beaten), melted butter, nutmeg, and salt to the cracker and milk mixture. Stir well to combine.
- 4Place raisins in a small saucepan, cover with boiling water, and parboil until softened, about 5 minutes. Drain well.
- 5Add the softened raisins to the pudding mixture and stir to distribute evenly.
- 6Pour the mixture into a buttered 8x8 inch baking dish. Bake in a preheated oven at 325°F (160°C) for 2 hours and 30 minutes, stirring after the first 30 minutes to prevent raisins from settling.
- 7In a saucepan, melt butter over medium heat. Remove from heat and whisk in powdered sugar until smooth. Stir in brandy and heavy cream. Heat gently until warmed through, but do not boil.
- 8Let the pudding cool slightly before serving. Serve warm with Brandy Sauce.
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