Ingredients with Measurements:
- 1 cup Red River Cereal
- 2 cups water
- 1/2 cup raisins
- 1/2 cup brown sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 cups milk
- 2 eggs, beaten
- 1 tsp vanilla extract
Special equipment needed:
- Medium saucepan
- Mixing bowl
- Whisk
- 8x8 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a medium saucepan, bring the Red River Cereal, water, and raisins to a boil over medium-high heat. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
3. In a mixing bowl, whisk together the brown sugar, cornstarch, and salt.
4. Gradually stir in the milk until the mixture is smooth.
5. Add the beaten eggs and vanilla extract to the milk mixture and whisk until well combined.
6. Gradually pour the milk mixture into the saucepan with the Red River Cereal mixture, stirring constantly.
7. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
8. Pour the mixture into an 8x8 inch baking dish.
9. Bake for 30-35 minutes or until the pudding is set and golden brown on top.
10. Remove from the oven and let cool for 10 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 55 minutes
Temperature:
Preheat oven to 350°F
Serving size:
Makes 6 servings
Nutritional information:
Calories: 280
Fat: 3g
Carbohydrates: 57g
Protein: 8g
Fiber: 5g
Sugar: 33g
Sodium: 210mg
Substitutions for ingredients:
- You can substitute the raisins with other dried fruits such as cranberries or apricots.
- You can use white sugar instead of brown sugar.
- You can use arrowroot powder instead of cornstarch.
Variations:
- Add chopped nuts such as pecans or walnuts to the pudding mixture.
- Top the pudding with whipped cream or vanilla ice cream.
- Add a teaspoon of cinnamon to the pudding mixture for a spicier flavor.
Tips and tricks:
- Make sure to stir the pudding constantly to prevent it from burning.
- You can make the pudding ahead of time and reheat it in the oven or microwave.
- Serve the pudding warm or cold.
Storage instructions:
- Store the leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pudding, place it in the oven at 350°F for 10-15 minutes or microwave it for 1-2 minutes.
Presentation ideas:
- Serve the pudding in individual bowls or ramekins.
- Top the pudding with a sprinkle of cinnamon or nutmeg.
Garnishes:
- Top the pudding with whipped cream or vanilla ice cream.
- Sprinkle chopped nuts on top of the pudding.
Pairings:
- Serve the pudding with a cup of coffee or tea.
Suggested side dishes:
- Serve the pudding with fresh fruit such as berries or sliced bananas.
Troubleshooting advice:
- If the pudding is too thick, add a little more milk to thin it out.
- If the pudding is too thin, add a little more cornstarch to thicken it.
Food safety advice:
- Make sure to cook the pudding to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Red River Cereal is a mixture of wheat, rye, and flax that originated in Manitoba, Canada in the early 1900s.
Flavor profiles:
- The Red River Cereal gives the pudding a nutty and slightly sweet flavor, while the raisins add a chewy texture and sweetness.
Serving suggestions:
- Serve the pudding as a dessert or a breakfast dish.
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