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Graham Cracker Pudding
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A baked dessert

mhb from nj

Serves/Makes:6 servings

  • 1/4 cup (60 ml) shortening
  • 1/3 cup (80 ml) sugar
  • 1 tsp (5 ml) vanilla
  • 1 egg yolk
  • 1/2 cup (125 ml) raisins
  • 1/4 cup (60 ml) chopped walnuts
  • 2 c fine graham cracker crumbs
  • 1 tsp (5 ml) baking powder
  • 1/4 tsp (1 ml) salt
  • 2/3 cup (150 ml) milk
  • 1 stiffly beaten egg white
  • Cream shortening, sugar, and vanilla.
  • Add egg yolk; beat well.
  • Stir in raisins and walnuts.
  • Mix in a separate bowl graham cracker crumbs, baking powder and salt.
  • Add to creamed mixture alternately with milk.
  • Fold in beaten egg white.
  • Fill 6 greased 6 oz (168 grm). custard cups.
  • Bake at 350 degrees (175 C.) for 25 to 30 minutes.
  • Serve warm with whipped cream or lemon sauce.
Found this recipe in BETTER HOMES AND GARDENS ENCYCLOPEDIA of COOKING vintage 1973.

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