Elizabeth Borton de Treviño’s Best Pudding from New York Times Menu Cookbook by Craig Claiborne
Combine one-half cup of the rum and the candied fruit and let stand for one or two hours. Combine the sugar, water and corn syrup and simmer for five minutes. W
Ingredients
- Grated nutmeg and whipped cream
- 4 cups mashed sweet potatoes or yams, canned or freshly cooked
- 1 cup mixed candied fruit
- 1 cup dark rum or bourbon
- ⅓ cup corn syrup
- 1 cup water
- 1 cup sugar
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