Well, I decided to steal my mother-in-law's recipe for a bit more of a traditional rcie pudding than the stovetop one that we made previously. This one is baked in the oven for about an hour and contains eggs.
Despite the long oven time, it was very easy to make and, in a lot of ways easier to make than the stovetop one. The texture; however, is very different and I have to say that I think I like it better. The eggs make it a bit more custardy and it seems less sweet than the one we made previously. I can see where one night want to serve it with some light cream on top......
Sandy, you will have to make it and compare.
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