I have loved this recipe in years past but is has evolved in to something even better over the last few years.
First off, I mistakenly used evaporated milk once instead of sweetened condensed milk and it made a vast improvement - now I always do it. It makes it moist, decadently dense and a smidge less sweet, which I prefer.
I also like to double this recipe and cook it in my grandmother's bundt pan (adding about 20 minutes to the cooking time) and I find that a water bath helps keep it moist and uncracked.
This year I've had to cut out gluten but didn't want to cut out this holiday favorite. To replace the flour I used 1/2 Bob's Red Mill Gluten Free All Purpose Baking Flour, 1/4 Tapioca Flour and 1/4 Sorghum Flour plus 2 tsp of xanthum gum.
Other additions: a jigger of brandy cream, 1/4 tsp nutmeg. 1/4 tsp cloves.
My family loves this and fondly refers to it as Piggy Pudding.
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I have loved this recipe in years past but is has evolved in to something even better over the...