Granny’s cook­book.

The McLeod River Post - - Front Page -

June McInnes

The McLeod River Post Pho­tos by Hazel Len­ton

Had enough of Christ­mas pud­ding and want some­thing a bit lighter yet still de­li­cious?

Try this, this recipe was given to me by my old­est daugh­ter, she’s a good cook and I know her and her lit­tle fam­ily and in laws tested this pud­ding ex­ten­sively over the Christ­mas hol­i­day , it re­ceived rave re­views I was told, so I thought I’d pass this recipe along to you.

1 pint of whip­ping cream or (if your mak­ing a smaller pud­ding you could use canned cream)

2 pack­ets of Oreo cook­ies

1-2 tea­spoons of vanilla essence

1 reg­u­lar can of sweet­ened con­densed milk Method

Open first packet of cook­ies and line a bowl with them, bal­anc­ing them on each other to form a pat­tern around the in­side of the bowl. (If your mak­ing a smaller lid us­ing the spray cream, you could use smaller size cook­ies or cut them into fours, I’m us­ing whip­ping cream so I will con­tinue the recipe us­ing that

Next whip the cream, add the vanilla essence, stir to com­bine, whip the cream un­til it’s rea­son­ably thick. Set aside.

Open the se­cond packet of cook­ies and pride apart, scrape out the fill­ing and melt it ei­ther in a mi­crowave, just a few sec­onds at a time so it won’t scorch or in a saucepan on a low heat, then stir this into the cream. Chop up the empty cook­ies and stir this into the cream as well.

Us­ing a spat­ula, and try­ing not to dis­turb your cook­ies in the bowl, scrape the cream into the bowl and level it off. Put it into the freezer for at least a cou­ple of hours to har­den.

When you are start­ing your meal, just be­fore hand , take out the pud­ding and al­low it to thaw just a lit­tle , so you can turn it out onto a plate or dish to cut for serv­ing. I think it looks quite im­pres­sive when turned out.

I think you might agree this is an easy pud­ding to make and tastes sweet and de­li­cious.

Good enough to grace any ta­ble. En­joy!.

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