Asparagus Pudding from the U. S. V. I.

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 14
    lb butter
  • 12
    cup flour
  • 12
    cup milk
  • 12
    teaspoon salt
  • 1
    (12 1/2 ounce) can asparagus tips (reserve 1/2 cup asparagus juice from can)
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DIRECTIONS

  • Cream the butter and flour, then heat over a low flame, stirring constantly for about five minutes.
  • Combine milk and asparagus juice and add to flour-butter mixture.
  • Stir vigorously and add salt; remove from flame.
  • Add eggs one at a time, stirring after each addition.
  • Line a greased mold with the asparagus tips and fill halfway with pudding mixture (pudding will double in size while cooking, so don't fill the mold).
  • Cover mold with wax paper and aluminum foil and set in a water bath (a larger pan filled halfway with water).
  • Keep the water bath at a boil to steam the pudding (about 45 minutes).
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