Recipe by Diana #2
Taken from "The Anne of Green Gables Cookbook", written by Lucy Maud Montgomery's granddaughter Kate Macdonald. I am posting this as it appears in the original book, which was written as a tribute to her father Stuart Macdonald (Montgomery's son). The recipes were written with precise instructions, geared for young cooks. All recipes were apparently tested by a 12 year old cook, with perfect results. Quote from the book: "I wish people could live on pudding. Why can't they, Marilla? I want to know." (from Anne of Avonlea, XXVII) Other recipes are available in a cookbook prepared by chef #756627 - book #243014 *NOTE*: Posting to add to the cookbook. I have not personally made this recipe.
Top Review by French Tart
A Wondeful historical recipe thanks Diana! I mase this as posted and before it set, I poured it into individual bowls for ease and looks! We found it a bit sweet for our tastes and the butterscotch was not as pronounced as we like; BUT, it made a delightful ending to Sunday lunch today, I served it with whipped cream and a dusting of cocoa! Made for the Aus/NZ recipe swap, thanks for posting! FT:-)
- 236.59 ml brown sugar, firmly packed
- 29.58 ml cornstarch
- 1.23 ml salt
- 473.18 ml milk
- 2 egg yolks
- 29.58 ml butter
- 4.92 ml vanilla
Directions See How It's Made
- Equipment You Will Need:.
- 2 small mixing bowls.
- heavy medium saucepan.
- measuring cups.
- measuring spoons.
- wooden spoon.
- serving bowl.
- plastic wrap.
- Break the eggs and separate them into the two small mixing bowls. Beat the yolks with the fork and set them aside.
- Combine the brown sugar, cornstarch, and salt in the medium saucepan. With the wooden spoon gradually stir in the milk.
- Place the saucepan over medium heat. Cook and stir the mixture until it is thick and bubbling - about 10 - 15 minutes. Stir and cook for 2 more minutes, and then take the saucepan off the heat.
- Dip a measuring cup into the hot mixture and take out about 1 cup. Very slowly stir the cup of hot mixture into the egg yolks. Then stir the hot egg-yolk mixture into the large saucepan.
- Stirring constantly, cook over medium heat for 2 more minutes.
- Take the saucepan off the heat and add the butter and vanilla. Stir with the wooden spoon until the butter melts.
- Pour pudding into the serving bowl. To keep a skin from forming on top, carefully place a piece of plastic wrap over the hot pudding and let it cool - about 1 minute. Remove the plastic wrap and spoon the pudding into small bowls.