Instead of baking or frying your pudding, why not steam it and have a great soft texture in return?

1. Raisin and corn together creates a delectable
pudding. The raisin enhances the natural
sweetness of corn. In this recipe, corn and raisin
are combined with milk, breadcrumbs, eggs,
sugar and flour to make pudding. The mixture is
steamed bound in cheesecloth instead of baking
or frying,. The result is a firm and nutritious dish
that makes a yummy dessert, snack or side dish
to meats or fish for lunch or dinner. Seasoned
with some maple syrup corn and raisin pudding
also makes a delightful breakfast and enjoyed like
pancakes with some bacon and eggs.
The fresh corn needs to be shucked and scraped
off the cob before making the recipe. To make
this recipe you need at least three cups of corn
kernels. The milk should also be heated and
scalded and the eggs beaten. Clean the raisins
then soak them for a few minutes in warm water
to reconstitute them.
Purchase corn on the cob and cook them on the
day you bought them, ideally on the day they are
picked. Once harvested, corn starts to diminish in
sweetness and turn starchy and mealy. Shuck the corn, removing the husk and remove the silky
hairs covering the cob. To help remove sticky and stubborn silky hairs use a dry towel. To scald milk
is to heat it just to the point of boiling. Scalding milk is crucial for a better pudding texture that is
similar to custard in softness. To scald the milk use a double boiler or a saucepan. Preferably, use
whole milk for scalding. Use a candy or fry thermometer to determine the temperature of the
heated milk. The milk should be heated to 180 degrees. At this temperature the milk should come
to a light froth. When you see tiny bubbles forming around the edges of the pan, you know that the
milk is ready and scalded.
Ingredients
3 cups corn, off the cob
1 1/4 cup raisins, cleaned
1 1/4 cup bread crumbs
1/2 cup milk, scalded
3 medium eggs, well beaten
4 tablespoon white sugar
4 tablespoon flour
1. Boil the corn with water in a pot, for 5-10 minutes. Cool and scrape off the kernels from the cob
2. Beat together the eggs, breadcrumbs, flour, sugar, milk and raisins in a bowl. Mix well. Add the
corn and mix well.
3. Place mixture in a cheesecloth and tie with a string. Then place in a double boiler and steam for
about 50 minutes.
4. Remove the pudding from the cheesecloth. Serve warm.