| Status Approved |
| Name | Graham Cracker Pudding |
| Category | American, Cakes & Pastries, Desserts |
| Serves/Yields | About 6 servings |
| Difficulty | Easy |
| Prep. Time | 10 minutes |
| Cook Time | 25 minutes |
| Introduction |
| This is a wonderful old fashioned dessert. It's actually a cake, very moist and homey. I think raisins would be excellent in this recipe.
Leftover cake and sauce both reheat beautifully. I warmed the cake in the
microwave on 50% power for about 1 minute. The sauce I warmed on high for 2
minutes. |
| Ingredients |
| For The Pudding
1/2 cup granulated_sugar
1/2 cup soft butter
1 egg ,separated
1/2 cup whole milk
1 cup fine graham_cracker crumbs (Pulverize graham crackers in a blender or food processor or use the boxed crumbs available for making crusts)
1/2 cup all_purpose_flour
1 tsp baking_powder
1 tsp vanilla_extract
1/4 tsp salt
1/2 cup chopped nuts
Sauce
1 cup light brown_sugar
1 Tbsp flour
1 cup hot water
3 Tbsp butter
1 tsp vanilla_extract |
| Directions |
| Step: 1 | Preheat oven to 325 F.
Separate egg, reserving white.
Cream butter and sugar in a medium sized bowl. Add egg yolk and beat well. |
| Step: 2 | Add milk, vanilla extract,salt,graham cracker crumbs, flour and baking powder to the creamed mixture. Mix well and fold in nuts. In a separate bowl, beat egg white until stiff peaks form. Fold egg white into the batter. Spread the batter in an 8 inch square pan.
Bake for 25 minutes or until a toothpick inserted in the center of the pudding comes
out clean. |
| Step: 3 | For the sauce.
In a saucepan (at least 2 quart size) Combine brown_sugar and flour. Stir in hot
water and cook over medium high heat until sauce thickens, stirring often. When
sauce thickens, remove from the heat and stir in butter and vanilla. Stir until the
butter has melted. Spoon warm sauce over each cake serving. |
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