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Craig Claiborne

Elizabeth Borton de Treviño’s Best Pudding

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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

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

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