15 June, 2015

Meadowcream Pudding

Meadowcream is one of few foods that was found in nearly every Redwall book, but there was almost no description of it. In most books it seemed to be similar to whipped cream. In The Bellmaker, however, it was described as "meadowcream pudding." While English and American definitions of the word "pudding" differ greatly, I thought this one seemed like it should be a thick custard, following the usual American definition. It can be eaten alone or with fresh berries mixed in.

Meadowcream Pudding

Cook time: 15 minutes
Chill time: 4 hours
Total time: 4 hours, 15 minutes

Yield: 2 cups

  • ¼ cup cornstarch
  • 3 tbsp sugar
  • 2 ½ cups milk (I recommend using a milk which has at least some fat)
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  1. Whisk together cornstarch and sugar in a small saucepan.

  2. Pour in milk, stirring until dissolved.
  3. Bring to a simmer. Cook, stirring constantly, for 10 minutes or until thick and bubbling. It should thickly coat the back of a wooden spoon.
  4. Pour into ramekins or mason jars and refrigerate four hours or until set.

No comments:

Post a Comment