Prep 5 mins
Cook 20 mins
I used to have co-worker who was Guamanian and she made the most delicious foods. She often brought her Guamanian Pudding to work parties as a treat. Well, I never did get the recipe from her, but I was delighted to find this version in a community cookbook. Once I tried it, I knew I had found the right recipe. You may use homemade or storebought slices of pound cake for the base of this dessert, whichever you prefer. Note: Plan ahead when preparing this, as it requires time to chill the pudding before you can assemble the dessert.
- 1 2⁄3 cups water
- 1 can Carnation Evaporated Milk (12 oz. size)
- 1⁄4 cup margarine, cut into pieces
- 6 tablespoons sugar
- 2 teaspoons vanilla extract
- 2 eggs, beaten
- 1⁄4 cup cornstarch
- 1⁄3 cup water
- 1 baked poundcake, cut into thin slices (about 1/4-1/2" thick)
- ground cinnamon
- In a large saucepan, combine 1 2/3 cups water, evaporated milk, margarine, sugar, vanilla, and eggs.
- Mix together the cornstarch and the 1/3 cup water; add to the mixture in the pan.
- Heat over medium-low (about#3-4 on an electric stove), stirring constantly, until it begins to thicken and has developed a pudding texture (it will coat the back of a wooden spoon)- this takes about 15-20 minutes.
- Chill in a covered bowl in the fridge until cool- pudding should thicken a bit when cool.
- Line a 9x13" glass casserole dish with thin slices of pound cake, fitting the slices in so the entire pan base is covered.
- Spread the pudding over the pound cake.
- Dust entire surface with ground cinnamon.
- Chill, covered, at least 1 hour and until ready to serve.
- Notes: This pudding doesn't harden up as much as other puddings- it thickens, but retains a soft, slightly pourable consistency like a trifle custard or like zabaglione.
- This dessert will not have a"tall" appearance- make sure your cake slices are cut only about 1/4-1/2" thick.
This is delicious, the pudding is lovely and creamy and when poured over the cake makes a really yummy custard type pudding cake. I used butter in place of margarine, and a store bought Madeira cake. I'm going to experiment a little for a Christmas type dessert by laying cut strawberries over the cake before I pour the pudding over, sounds like a good idea to me! Thanks HeatherFeather.
I am Chamorro. And we used to use unsweetened cocconut milk instead of evaporated milk for that island taste. Also, try it with yellow cake rather than pound cake...you wont be dissapointed!
I've been trying to get a hold of my mother to get this recipe, but with the latest typhoon "Ting Ting" knocking out most of the phone lines in the southern area of Guam, I haven't been able to. Thank you for posting this recipe. The chamorro name for this dessert is called "LATIYA"!