Latvian Calf’s Milk Pudding (Jaunpiena pudinš)

One of the easy and delicious ways Latvians use milk with colostrum in it in situations where the cow produces more milk than the new calf can drink. Translated from a recipe in “Helmas klubi?a pav?rgr?mata”

Difficulty: Easy

Servings: 12 - 16

Prep Time: 10 minutes   Cook Time: 1 hour  

Ingredients

1 liter milk with colostrum
1 liter whole milk
200 g raisins
200 g sugar
1 vanilla bean, scraped or 2 tsp vanilla paste or extract (to taste)
salt

Directions

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.

Categories: Dairy, Desserts, Old-Fashioned, Other Dairy, Puddings & Custards

Submitted by: kitchenmouse on September 15, 2010