"Likker Pudding"
{{#rendered}} {{/rendered}}Holiday recipes from Charleston Receipts, the nation’s oldest Junior League cookbook, published in 1950 and now in its thirty-fifth printing.
Cook Time:2 hours
Prep Time:10 min
{{#rendered}} {{/rendered}}Total Time:2 hours10 min
Servings: 6
Ingredients:
2 1/2 cup milk
{{#rendered}} {{/rendered}}3 medium sized yams
2 cup sugar
2 teaspoon cinnamon
{{#rendered}} {{/rendered}}3 eggs
1/4 stick butter
1/2 cup blanched, slivered almonds
{{#rendered}} {{/rendered}}1/2 cup whiskey or rum
Preparation:
1. Put milk into 2-quart casserole.
2. Grate yams, adding to milk as you grate to prevent potatoes from turning dark.
{{#rendered}} {{/rendered}}3. Beat eggs well and add sugar gradually. Add cinnamon and almonds and mix well with potatoes.
4. Dot generously with butter and bake in a 300-degree oven for two hours. Just before serving, pour the whisky or rum over the pudding.