| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Crockpot, Desserts |
12 |
Servings |
INGREDIENTS
| 9 |
|
Wholewheat bread slices |
| 3 |
|
Egg yolks; beaten |
| 1 1/2 |
c |
Light cream |
| 1/3 |
c |
Sugar |
| 1 |
ds |
Salt |
| 1 1/2 |
ts |
Vanilla extract |
| 2/3 |
c |
Light raisins |
| 2/3 |
c |
Dark raisins |
| 3/4 |
c |
Cream sherry |
| 1/3 |
c |
Candied red cherries; halve |
| 1 |
c |
Water |
|
|
Sherry sauce: |
| 2 |
|
Eggs; beaten |
| 2 |
tb |
Cream sherry |
| 1/4 |
ts |
Vanilla |
| 1/2 |
c |
Whipping cream |
INSTRUCTIONS
Remove crusts from bread; set crusts aside for another use. Cover bread
slices with paper towels and let stand overnight. For custard, in heavy
med. saucepan combine 3 egg yolks, light cream, sugar and salt. Cook and
stir over med. heat. Continue until mixture coats a spoon. Remove from
heat; cool at once by placing pan in sink of ice water. Stir for 2 minutes.
Stir in 1 1/2 tsp. vanilla. Cover surface w/plastic wrap.
In small bowl, combine raisins; set aside. Combine cherries. Pour only
2/3 c warm sherry over raisins; pour remaining sherry over cherries. Fold
cut bread (about 9 cups) into custard till coated. Grease a 6 1/2-cup tower
mold (without tube). Drain raisins and cherries, reserving sherry. Arrange
1/4 of cherries in bottom of mold; sprinkle 1/3 c raisins into mold. Add
1/4 of bread mixture. Sprinkle with 2 T. reserved sherry. Repeat layers 3
times, arranging cherries and raisins near edges of mold. Lightly press
last layer with back of spoon. Pour remaining sherry over all.
Cover mold tightly with foil. Set mold into 3 1/2 or 4 qt. crockpot with
liner in place. Pour 1 c water into cooker around mold. Cover; cook on
low-heat about 5 1/2 hrs. or high for 3 hrs. or until pudding springs back
when touched. Remove mold from crockpot and let stand for 10 minutes.
Carefully unmold onto serving platter. Serve warm with sherry sauce
(below).
TO DO AHEAD: Remove from mold, cover and chill. Before serving, return
to same mold. Cover with foil, and place in crockpot. Then pour 1 cup of
water around mold. Cook in crockpot for 1 1/2 hours (or 'til warm) on high
setting.Unmold and serve warm with sherry sauce.
SHERRY SAUCE: In mixing bowl: combine 2 egg yolks, powdered sugar, 2 T
sherry and 1/4 tsp. vanilla. Beat whipping in small mixing bowl until soft
peaks form. Gently fold whipped cream into egg yolk mixture. Cover and
chill until serving time. Serve warm with sherry sauce. Source: BH&G New
Crocker Cooker Cook Book
Posted to MM-Recipes Digest V4 #132 by novmom@juno.com (Angela Gilliland)
on May 12, 1997
A Message from our Provider:
“Romans 1:20 – God doesn’t believe in atheists.”