Molasses-Graham Cracker Puddings
When I was in college, I frequently had dinner with a relative after a night class. The restaurant we went to had a graham cracker pudding and I always ordered it. Recently, I adapted several recipes to re-create that pudding from years ago. —Joan Hallford, North Richland Hills, Texas
Ingredients
- 1 cup boiling water
- 1/2 cup raisins
- 2 cups 2% milk
- 1 cup finely crushed graham cracker crumbs
- 1 tablespoon butter
- 2 large eggs, room temperature
- 1/2 cup molasses
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1-1/2 cups vanilla ice cream
Directions
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1Preheat oven to 350°. In a small bowl, pour boiling water over raisins; let stand 5 minutes.
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2In a large saucepan, heat milk, cracker crumbs and butter until bubbles form around side of pan; remove from heat. In a large bowl, whisk eggs, molasses, sugar, cinnamon, ginger and salt until blended but not foamy. Slowly stir in hot milk mixture. Drain raisins; stir into molasses mixture.
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3Place six 4-oz. ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into cups. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of cups. Bake until puffed and just set, 40-45 minutes. Remove cups from water bath immediately to a wire rack; serve warm with ice cream.
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