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Excelsior Cinnamon Water Cracker Pudding

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If you have never tried Cinnamon Water Cracker Pudding you’re missing out! Try this recipe courtesy of Excelsior.

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Equipment

  • Oven

  • Small bowl

  • Large bowl

  • Cupcake tin

Ingredients

  • 1 pack of Excelsior Cinnamon Water Crackers

  • 1 cup milk

  • 2 eggs

  • 1/4 cup sugar

  • 1 tbsp vanilla extract

  • 1 tsp nutmeg

  • 1/4 cup raisins

  • 1.5 oz. rum

Instructions

1
Preheat the oven to 350 degrees F
2
Crush Excelsior Cinnamon Water Crackers and pour into a large bowl. Add in milk, 2 eggs (whisked), sugar, nutmeg and vanilla extract.
3
Set aside and allow to soak for 20 mins. In a small bowl combine raisins and rum and allow to sit for 20 mins.
4
Combine cracker mixture and raisins and portion the mixture out into a cupcake tin.
5
Place tin in another baking disk with water about a quarter way up the side of the tin. Bake at 350 degrees F for 20-30 mins. Remove from the tin, top with cream and cinnamon. Enjoy!
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Browse the best collection of Jamaican recipes from around the web by local and international chefs.
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