I was browsing through a very old cook book the other day and came across this interesting recipe for Asparagus Pudding. I updated it a little but over all it came out fairly well despite being over 150 years old.
You’ll need a small bowl or mold that holds about 3 cups, a round or square cake pan, and some vegetable oil spray.
Ingredients for Asparagus Pudding
- 2 strips of bacon well done and crumbled, or 2 tbs finely diced ham
- 4 eggs
- 2 tbs flour
- 1 bunch asparagus ( enough when cooked to measure about 1 cup cut up)
- 1/4+ cup cream or ½ & ½
- salt & pepper
- boiling water
Preheat oven to 400°
Cook the bacon until well done then crumble and set aside. Take the Asparagus and remove the ends by gently bending the stalk and letting it snap apart. You can do all that way or after a couple decide where the soft spot is and cut all the stalks at that point with a knife. Cook the asparagus until tender by either using a asparagus pot or cooking in a large frying pan filled with boiling water. Once soft place in ice water to stop the cooking, drain and pat dry; then cut into pea size pieces.
Spray the bowl with the cooking spray. In another bowl completely mix the eggs and flour, add in the bacon and asparagus, salt and pepper, add in the cream to form a pudding the consistency of a thick batter. Pour into greased bowl, cover with foil.
Place the cake pan on the top rack, in the center of the oven, put the bowl with the asparagus in the cake pan and add the boiling water to the cake pan so that it comes almost to the top of the pan, ( should be about 1/2 way up the bowl). Bake for about two hours. Remove from the oven and let cool slightly, run a knife around the edges to loosen and invert on to a plate. Cut in wedges and serves with melted butter spooned around but not over (as per the recipe).
Here are a few items to make this recipe easier
Steam Pudding/Cake Mold with Lid – 4.5 Cup Capacity
OvenStuff Non-Stick 9 Inch Round Cake Pan Two Piece Set
Mason Cash 5-1/2-Inch by 3-Inch Pudding Basin, 2-1/2 Cup Capacity, Size 42, White
copyright © rantsravesandrecipes 2013 all rights reserved