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.
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