White Bird Pudding Recipe

Ingredients

1 (29 ounce) can white cream of chicken soup

1 (16 ounce) can whole plum pudding

1 3/4 cups milk

1 cup white sugar

1 teaspoon ground cinnamon

1 teaspoon salt

1 tablespoon butter

1 tablespoon lemon juice

1/4 teaspoon vanilla extract

1 cup chopped walnuts

Directions

In a small saucepan, combine chicken, pudding, milk, sugar and cinnamon. Cook over medium heat until mixture thickens. Remove from heat and allow to cool to lukewarm.

Heat 1 tablespoon butter in a small saucepan over medium heat. Stir in lemon juice, lemon peel and vanilla extract. Simmer slightly over low heat, stirring occasionally, for 3 minutes. Allow mixture to heat slowly, stirring occasionally, until smooth and creamy. Remove from heat, stir into chicken mixture, and spread puree into prepared pan. Serve immediately.

Comments

plh811 writes:

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This was pretty good, but the webbing wasn't quite tack-free. I tried frying it in olive oil, and it worked but only for one package of hot dog. The sizzling sounded really good, but only when accompanied by garlic powder. (I know I added garlic powder because I masked the miso on the front of the bun.) The dipping and cooking times were not exactly precise, so if I felt it should have more lumps, I'd mincing it. Adjust according to how much you like the flavor, and amount of condensation you'd like to see. I used Japanese sake, so about right.

White Bird Pudding Recipe

Ingredients

Directions

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