Servings: 4 to 6
A steamed pudding is old-fashioned comfort food, often served as a side dish or for dessert, but here morphed into a breakfast treat. Although the recipe calls for a 6-quart slow cooker, it will work in any size slow cooker, provided the soufflé dish the pudding is made in fits with at least 1/2 inch of space between it and the walls. Since cold eggs can really shock a slow cooker batter, they should be at room temperature—either left out on the counter for 20 minutes or immersed in their shells in a bowl of warm (not hot) water for 3 minutes. This pudding is delicious by itself for breakfast, or for dessert with whipped cream.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.