Ayres' Cake Crumb Pudding with Custard Sauce
|Categories:||Cakes, Puddings, Other Sauces, For Kids|
|Keywords:||pecans, buttermilk, raisins|
|Serves:||recipe does not state|
|2 c||bread or cake crumbs|
|1/2 c||buttermilk or sour milk (sour milk: 1 1/2 tsp lemon juice or vinegar and enough milk to make 1/2 cup, let sit 5 min.|
|1/2 tsp||baking soda|
|1/2 c||dark corn syrup or molasses|
|1/4 c||sifted cake flour|
|1/4 c||+ 2 tsp. butter|
|1 1/3 c||milk|
|2 1/2 Tbsp||+ 1/2 tsp. sugar|
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DirectionsCAKE CRUMB PUDDING:
Cream butter and sugar.
Mix soda with buttermilk or sour milk.
Add beaten egg, corn syrup and buttermilk mixture.
Sift flour, cinnamon and cloves.
Add raisins and nuts to the flour mixture.
Mix flour mixture into egg mixture.
Add bread or cake crumbs.
Pour into lightly greased baking dish.
Cover and bake in 350 degree F. oven for 15 minutes.
Uncover and bake for 15 minutes more.CUSTARD SAUCE: In a double boiler, scald milk, add sugar and salt. Then add, very slowly, 1/4 of the hot mixture to the beaten egg. Stir the egg mixture into the remaining hot mixture and cook until the mixture coats the spoon, stirring constantly. Do not allow the water in the lower section of the double boiler to boil. Add vanilla. Cool and serve.