Elizabeth Borton de Treviño’s Best Pudding

Rate this recipe

Preparation info

  • 6 to 10

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 cup dark rum or bourbon
  • 1 cup mixed candied fruit
  • 1 cup sugar
  • 1 cup water
  • cup corn syrup
  • 4 cups mashed sweet potatoes or yams, canned or freshly cooked
  • Grated nutmeg and whipped cream

Method

  1. Combine one-half cup of the rum and the candied fruit and let stand for one or two hours.

  2. Combine the sugar, water and corn syrup and simmer for five minutes. Whip the sweet potatoes and beat in the syrup and candied fruit. Add the remaining rum.

  3. Transfer the mixture to a glass dish. Let it stand in the refrigerator for two days before serving. Just before serving, sprinkle with nutmeg and garnish with whipped cream.

Part of