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Wine Pudding Recipe

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This recipe for Wine Pudding, by , is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Field
Added: Saturday, February 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c sugar
6 eggs at room temperature
1 c sherry wine
1 pkg gelatin
1 1/2 doz vanilla wafers
1 c pecans
18 oz bottle cherries
1 c whipping cream

Directions:
Directions:
In a bowl put one cup of cold water or use part water and part cherry juice. Sprinkle gelatin on top to dissolve. Beat egg yolks. Add sugar water and gelatin mixture. Cook in double boiler until thickened. (About like raw egg whites) Cool enough not to cook the egg whites when combined.

While custard cools, roll 18 vanilla wafers into crumbs, chop pecans and cherries. Beat egg whites until stiff and fold custard into egg whites. Rinse a 9x9 pyrex pan in cold water (to prevent sticking) Pour half of custard into pan. Sprinkle wafer crumbs, pecans and cherries over pudding. Pour other half of pudding over nut mixture. Cover with saran wrap and refrigerate a few hours or overnight.

Cut into squares and top with whipped cream.

Number Of Servings:
Number Of Servings:
Serve 9 people

 

 

 

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