Del Monte Raisin Pudding

Ingredients

• 1 cup of DEL MONTE Seeded Raisins
• 3 cups of hot water
• V2 teaspoon of salt
• 1 inch of stick cinnamon
• V2 cup of cornstarch
• juice of 1 lemon

Method

1. 1

   Cook raisins, hot water, salt, and stick of cinnamon slowly for 20 minutes.

2. 2

   Mix cornstarch with cold water, add to boiling raisin mixture after removing cinnamon, cook in double boiler for 40 minutes.

3. 3

   Add lemon juice, pour into a serving dish, and chill.

4. 4

   Serve with milk or cream.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 136. The excerpt below is the record exactly as published.

V2 teaspoon of salt, and ^ teaspoon each of nutmeg, cinnamon, and cloves. Pour into a greased pudding dish and bake about 40 minutes in a moderate oven. Stir once during the baking. Serve hot. •RAISIN CUSTARD— Beat 2 eggs slightly, add % teaspoon of salt, V2 tea- spoon of nutmeg, 1 cup of DEL MONTE Seedless Raisins cut in pieces, and 2 cups of milk, pour into 6 individual ramekins, set in a pan of water and bake in a slow oven until firm. Stir once during the baking. Serve in the ramekins. DEL MONTE RAISIN PUDDING— Cook 1 cup of DEL MONTE Seeded Raisins cut in pieces, 3 cups of hot water, ^ teaspoon of salt, and 1 inch of stick cinnamon slowly for 20 minutes. Mix V2 cup of cornstarch to a smooth con- sistency with a small amount of cold water, add to the boiling raisin mixture from which th^ stick of cinnamon has been removed, cook in the double boiler 40 minutes, add the juice of 1 lemon

Cook this with the app: pantry check, scaling, and the assistant.