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Popcorn Pudding

RG

This was a popular pudding in the late nineteenth century.

Ingredients

  • 2 cups popped corn
  • 3 cups milk
  • 4 tablespoons butter, melted
  • 3 eggs, beaten
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Instructions

  1. Grind all but a small handful of the popped corn in a food processor or grinder.
  2. Scald the milk, pour it over the corn, stir in the butter, and let the popcorn sit, covered, for 1 hour to absorb the liquid.
  3. Beat eggs with the sugar until light, add vanilla extract and salt, beat in the corn mixture, and turn into a buttered baking dish.
  4. Sprinkle the reserved popcorn on top.
  5. Bake at 300 degrees F until custard is set and browned on top, 45 minutes to 1 hour.

Good served with maple syrup.


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