The Spirit does not glorify Himself; He glorifies the Son… This is, to me, one of the most amazing and remarkable things about the biblical doctrine of the Holy Spirit. The Holy Spirit seems to hide Himself and to conceal Himself. He is always, as it were, putting the focus on the Son, and that is why I believe, and I believe profoundly, that the best test of all as to whether we have received the Spirit is to ask ourselves, what do we think of, and what do we know about, the Son. Is the Son real to us? That is the work of the Spirit. He is glorified indirectly; He is always pointing us to the Son.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains		Dessert	6	Servings

INGREDIENTS

1	c	Ginger snap crumbs (use about 15 to 18 snaps and powder in foodprocessor)
2		Eggs; at room temp, beat till well blended
2 1/2	c	Milk
1	c	Brown sugar
1/3	c	Chopped dates and if you choose; 1/4 cup chopped walnuts (up to)
5		Ripe bananas; pureed in food processor or blender
1	ts	Vanilla extract
1/2	ts	Ginger powder
		Mango sauce (for those who hate mangoes; or if mangoes are unavailable use canned or-
2	sm	Ripe mangoes; peeled, seeded; sliced -or-
1	cn	(16-oz) peaches
1/2	c	Sugar
1	c	Water
1/2	ts	Freshly grated ginger

INSTRUCTIONS

PEACHES
From: Aruna  Viswadoss <av9y@poe.acc.virginia.edu>
Date: 19 May 1995 20:44:40 -0600
I made a slight modification of the traditional banana pudding recipe.
People just love this pudding.
Pudding: Preheat oven to 325 F. Boil the milk, add some vanilla extract and
the ginger snap crumbs. Stir for 5 or 6 minutes or longer with the heat
turned down to medium. Remove from heat and cool for 5 minutes or so. Add
the beaten eggs to this while whisking the mixture energetically. Add the
dates, brown sugar, and the walnuts (if you want them). Add 1/2 a tsp of
ginger powder, and finally, the foodprocessed bananas. WHisk well.
Butter an 8 or 9 inch pan. Sprinkle its bottom and sides with white sugar
so that they are coated completely with a thin layer of sugar. Gently shake
out any excess. Pour the pudding mixture into pan, and bake for 50 minutes
to an hour.
While it is baking, prepare the mango sauce.  Boil together the mangoes,
sugar, ginger, and 2 cups water (or the undrained peaches, sugar, ginger
and 1 cup water), cooking it over medium heat for about 10 minutes or so.
Pour this through a strainer, forcing the fruit pulp through with the back
of a wooden spoon. Mix well.
Cool the pudding in pan for about 5 minutes. Turn it out onto a cake plate
or any serving plate, and smother it with the sauce on top.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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