Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 24. One of the earliest known cookbooks by an African American author.
This historic pudding relies on eggs as the primary structural binder, while the crackers (an early leavening agent containing baking soda) provide lift and absorb moisture from the milk and butter. The long, slow cooking time allows the starches in the crackers to fully gelatinize and the proteins in the eggs to set gently, creating a moist, cake-like texture. The high ratio of raisins and sugar acts as a natural preservative, while the spices provide aromatic compounds that develop and mellow during the extended cooking time.
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Three eggs, eight Boston Crackers, one pint milk, 1-4th lb melted butter, one and a half cup sugar, one and a half lb stoned and chopped raisins, half teaspoon nutmeg, half teaspoon cloves, half teaspoon cinnamon.
Bake or steam three or four hours.
This pudding can be made up to 1 week ahead. Once cooled completely, wrap tightly in plastic wrap and then aluminum foil. Store in the refrigerator. The flavors actually improve after a day or two as the spices meld. Reheat by steaming for 30-45 minutes or in a 300°F oven covered with foil for 45 minutes.
Store wrapped pudding in the refrigerator for up to 2 weeks or freeze for up to 3 months. The high sugar and dried fruit content acts as a preservative. To serve, steam or bake until warmed through (internal temperature of 140°F). Traditionally served with hard sauce, custard, or whipped cream.
