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1 large pack (336g) or 2 small (143g)
Excelsior Cinnamon Water Crackers*
950 ml milk
950 ml Grace Coconut Milk
60 ml brandy
200 g granulated sugar
4 eggs, beaten
1 tablespoon nutmeg
1 tablespoon salt
470 g prunes, chopped
1 tablespoon orange rind, grated
1 tablespoon almond flavouring
1 tablespoon
vanilla
Brandy Orange Sauce
60 ml brandy
470 ml of orange juice
200 g orange segments (optional)
1 tablespoon granulated sugar cornstarch
to thicken
Method
- Coarsely crumble cinnamon water
crackers and place in a bowl. - In another bowl, combine milk
and other ingredients. - Pour liquid mixture over
cinnamon water crackers and let stand for fourth minutes. - Bake at 350ºF (180ºC) for two
hours. - Serve warm with Brandy Orange
Sauce.*Can also
be made with large pack (300g) or 2 small packs (150g) Excelsior Water Crackers
plus 1 tablespoon cinnamon powder.
Method for Brandy Sauce
- Mix all ingredients in a
saucepan. - Simmer slowly for five minutes.
- Dissolve cornstarch in water
and add mixture to thicken, stirring constantly over low flame. - Allow to cool and drizzle over
Festive Cinnamon Water Cracker Pudding.
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