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You may use homemade or storebought slices of pound cake for the base of this dessert, whichever you prefer. Plan ahead when preparing this, as it requires time to chill the pudding before you can assemble the dessert.
10-15 servings. 15 minutes cooking time.
- 1 2/3 cups water
- 1 can carnation Evaporated Milk (12 oz. size)
- 1/4 cup margarine, cut into pieces
- 6 tablespoons sugar
- 2 teaspoons vanilla extract
- 2 eggs, beaten
- 1/4 cup cornstarch
- 1/3 cup water
- 1 Baked Pound Cake, cut into thin slices (about 1/4-1/2" thick)
- ground cinnamon
- In a large saucepan, combine 1 2/3 cups water, evaporated milk, margarine, Sugar, vanilla, and eggs.
- Mix together the cornstarch and the 1/3 cup water; add to the mixture in the pan.
- Heat over medium-low (about#3-4 on an electric stove), stirring constantly, until it begins to thicken and has developed a pudding texture (it will coat the back of a wooden spoon)- this takes about 15–20 minutes.
- Chill in a covered bowl in the fridge until cool- pudding should thicken a bit when cool.
- Line a 9x13" glass casserole dish with thin slices of pound cake, fitting the slices in so the entire pan base is covered.
- Spread the pudding over the pound cake.
- Dust entire surface with ground cinnamon.
- Chill, covered, at least 1 hour and until ready to serve.
- Note: This pudding doesn't harden up as much as other puddings - it thickens, but retains a soft, slightly pourable consistency like a trifle custard or like zabaglione.
- Note: This dessert will not have a "tall" appearance - make sure your cake slices are cut only about 1/4-1/2" thick.