New England Cracker Pudding Recipes

Steps:

• Beat egg yolks and sugar together in a bowl with an electric mixer until fluffy and pale yellow, 1 to 3 minutes. Heat milk in a large saucepan over medium heat, and whisk in the egg yolk mixture until smooth; boil for 1 minute. Mix in the coconut and cracker crumbs; bring to boil, reduce heat to low, and simmer the mixture until thick, about 5 minutes.
• Beat the egg whites in a glass or metal mixing bowl with an electric mixer until they hold stiff peaks; gently fold into the coconut mixture, and mix in the vanilla extract. Serve warm or cold. Refrigerate leftovers.

Steps:

• In a large bowl, whisk cornbread mix, pudding mix and milk until blended. Add eggs, molasses and spices; whisk until combined. Transfer to a greased 4- or 5-qt. slow cooker. Cover and cook on high for 1 hour., Reduce heat to low. Stir pudding, making sure to scrape sides of slow cooker well. Cover and cook until very thick, 2-1/2 to 3 hours longer, stirring once per hour. Serve warm with ice cream if desired.

Steps:

• Spread saltines with butter.
• Barely cover the raisins with boiling water and cook until plump; drain.
• Arrange alternately a layer of crackers and a layer of raisins in a greased baking dish.
• Pour hot milk over the top and let stand for half an hour.
• Beat eggs and egg yolks well; add salt, sugar, spices and cream.
• Combine with the first mixture in the baking dish and bake at 325F for 2 hours.

Steps:

• Grease a pudding mold well with extra butter and dust with flour. Cover top with large piece of greased foil an fold snugly over sides of mold to keep steam out. Remember to leave some slack in foil because pudding will need room to expand.
• Mix together breadcrumbs, Craisins, molasses and melted butter. Combine baking soda and water and add to crumb mixture; mix well.
• Sift together flour, ginger, cinnamon and salt. Stir into crumb mixture. Pour mixture into greased pudding mold.
• Place mold on rack in steamer or large pot. Add boiling water to halfway up sides of pudding mold. Cover and steam for 2 hours or until firm to touch.

Steps:

• scald milk in saucepan -- add beaten egg yolks.3/4 cup sugar, cracker crumbs and coconut.mix well --
• cooking and stirring constantly.till thickened.
• remove from heat and stir in vanilla.
• pour into sprayed 3 quart baking dish --
• beat egg whites till stiff and gradually add 1/2 cup sugar to make a meringuw --
• spread over pudding and put in oven long enough to nicely brown meringue tips.
• be careful not to burn.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, mix butter, brown sugar, and 2/3 of the crushed graham crackers. Press lightly into the bottom of a 9x13 inch baking dish.
• In a medium saucepan over medium heat, mix milk, salt, egg yolks, vanilla, white sugar, and cornstarch. Stirring constantly, cook until thickened, about 12 minutes. Pour into the baking dish.
• In a medium bowl, beat egg whites until soft peaks form, then mix in confectioners' sugar. Spoon over the mixture in the baking dish, and top with remaining crushed graham crackers.
• Bake 15 minutes in the preheated oven, until lightly browned.