Christmas Pudding

Christmas Pudding

by 4  people

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  • 1 1/2  cups 
  • 1/3  cup 
  • 4   cups 
  • 6   
    egg yolks, lightly beaten
  • 2   tablespoons 
  • 1   tablespoon 
  • 1   
    recipe Cranberry Crunch topping, below
Cranberry Crunch
  • 4   
    crushed purchased biscotti
  • 3/4  cup 
    roasted pistachios
  • 1/2  cup 
    dried cranberries
  • 2   tablespoons 
    crystallized ginger
  • 1   tablespoon 

In large heavy saucepan combine sugar and cornstarch. Stir in milk. Cook over medium heat until thickened and bubbly, stirring constantly. Cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup of the milk mixture into egg yolks.
Add egg mixture to milk mixture in saucepan. Bring to a gentle boil; reduce heat. Cook and stir 2 minutes more. Remove from heat. Stir in butter and vanilla. Pour pudding in bowl; cover surface of pudding with plastic wrap. Let stand at room temperature up to 1 hour; refrigerate to store longer.
To serve, sprinkle Cranberry Crunch on top; pass remaining. Makes 8 servings.
Cranberry Crunch
Cranberry Crunch:

In a bowl combine biscotti, pistachios, cranberries, crystallized ginger, and sugar.

Nutrition information
Per Serving: cal. (kcal) 375, Fat, total (g) 12, chol. (mg) 177, sat. fat (g) 5, carb. (g) 60, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 50, pro. (g) 8, vit. A (IU) 486, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 28, Cobalamin (Vit. B12) (g) 1, sodium (mg) 99, Potassium (mg) 287, calcium (mg) 172, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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