Raisin and corn together creates a delectable pudding. The raisin enhances the natural sweetness of corn. In this recipe, corn and raisin are combined with milk, breadcrumbs, eggs, sugar and flour to make pudding. The mixture is steamed bound in cheesecloth instead of baking or frying,. The result is a firm and nutritious dish that makes a yummy dessert, snack or side dish to meats or fish for lunch or dinner. Seasoned with some maple syrup corn and raisin pudding also makes a delightful breakfast and enjoyed like pancakes with some bacon and eggs.
The fresh corn needs to be shucked and scraped off the cob before making the recipe. To make this recipe you need at least three cups of corn kernels. The milk should also be heated and scalded and the eggs beaten. Clean the raisins then soak them for a few minutes in warm water to reconstitute them. Here is something to guide you.
Purchase corn on the cob and cook them on the day you bought them, ideally on the day they are picked. Once harvested, corn starts to diminish in sweetness and turn starchy and mealy. Shuck the corn, removing the husk and remove the silky hairs covering the cob. To help remove sticky and stubborn silky hairs use a dry towel. To scald milk is to heat it just to the point of boiling. Scalding milk is crucial for a better pudding texture that is similar to custard in softness. To scald the milk use a double boiler or a saucepan. Preferably, use whole milk for scalding. Use a candy or fry thermometer to determine the temperature of the heated milk. The milk should be heated to 180 degrees. At this temperature the milk should come to a light froth. When you see tiny bubbles forming around the edges of the pan, you know that the milk is ready and scalded.
3 cups corn, off the cob
1 1/4 cup raisins, cleaned
1 1/4 cup bread crumbs
1/2 cup milk, scalded
3 medium eggs, well beaten
4 tablespoon white sugar
4 tablespoon flour
1. Boil the corn with water in a pot, for 5-10 minutes. Cool and scrape off the kernels from the cob
2. Beat together the eggs, breadcrumbs, flour, sugar, milk and raisins in a bowl. Mix well. Add the corn and mix well.
3. Place mixture in a cheesecloth and tie with a string. Then place in a double boiler and steam for about 50 minutes.
4. Remove the pudding from the cheesecloth. Serve warm.