a pretty basic Mexican rice recipe with tomatoes. In only one TV ad break, I could have this cooking in the oven. Use hot water and chicken bouillon in place of chicken stock if you don’t have any.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 2 cups white sugar
- 4 eggs
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 3 tablespoons distilled white vinegar
- 2 tablespoons apricot jam
- 2 cups milk
- 1 cup sugar
- 1 cup water
- 1 cup milk
- ½ cup butter or margarine
- 2 teaspoons vanilla
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- Beat 2 cups sugar and eggs with an electric mixer in a large bowl until light and fluffy. Stir in the flour, baking powder, baking soda, salt, vinegar, and apricot jam. Pour in 2 cups of milk and stir until well combined. Spoon the batter into a greased, 2 quart oven-proof baking dish.
- Bake in the preheated oven for 60 to 70 minutes, or until a knife inserted into the center comes out clean. Pierce the baked pudding several times with a skewer or fork.
- Place 1 cup sugar, water, 1 cup milk, butter, and vanilla in a saucepan and stir over medium heat. When the mixture comes to a boil remove it from the heat and slowly pour the mixture over the hot pudding. Serve warm.
Nutrition Facts
| Calories | 302 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 370 mg |
| Sugars | 41 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
No changes.
Love it. Made custard with mine. Without sauce, still my favourite now. Easy to make.
Easy to follow,mine burnt a bit around the edges but the sauce covered the taste up a bit. It was a winner with my family giving some a dose of nostalgia, back to the old farm days.
This is a wonderful warm dish to have! I made this last year for my girl scout troop and I ended up giving the recipe to three people! We all loved it!
This is a wonderful, The first time I made it for about 100 people, mostly teenagers for an International dinner. Many come and told me how wonderful it was. It can be a little scary as you put it together and the batter looks way to thin, but it will turn out great.
nice pic
nice pic
I think this is a lovely warm pudding for the winter. I am South African and we often had this pudding for dessert. I would use a little less sugar as it tends to be on the sweet side. Enjoy it.