Recipes

Ingredients:

For the soup (base from Well Seasoned):

• 5 Julie’s Marie Milk Biscuits
• ½ cup milk
• 1 egg
• 1½ tbsp sugar (for pudding)
• 1 tbsp sugar (for caramel)
• ¼ tsp vanilla extract
• Optional: pinch of cardamom or chopped cashews

Directions:

1. Make the caramel.
   In a small heatproof bowl or ramekin, add 1 tbsp sugar. Heat gently over low flame until melted and golden. Add water then swirl to coat the base, then let it cool and harden.
2. Blend the mixture.
   In a blender, combine 5 Marie Milk Biscuits, ½ cup milk, 1 egg, 1½ tbsp sugar, and ¼ tsp vanilla. Blend until smooth. (Add cardamom or cashews if using.)
3. Steam the pudding.
   Pour the mixture into the caramel-lined bowl. Cover with foil. Place in a pot over a trivet with boiling water. Cover and steam on medium heat.
4. Chill & serve.
   Let cool to room temp, then refrigerate for at least 2 hours. Invert onto a plate before serving