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Latvian Calf’s Milk Pudding (Jaunpiena pudinÅ¡)
Posted By Cori R. On September 15, 2010 @ 2:27 pm In All Recipes,Dairy,Desserts,Old-Fashioned,Other Dairy,Puddings & Custards | No Comments
Soak the raisins in a bit of the milk to reconstitute. Pour both milks into a large bowl, then add the soaked raisins and any leftover milk. Stir in sugar, vanilla, and a pinch of salt, mixing well.
Grease a baking dish with butter and pour in the mixture. Bake at 400F until golden. Serve with milk and cinnamon-sugar.
Notes:
– No cooking time was given. Other milk puddings cooked at 400F take about an hour.
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