Cracker Panada
Ingredients
Directions
Prepare
Split the crackers and layer them in a bowl, sprinkling sugar and salt between layers.
Pour enough boiling water over the crackers to cover them.
Soak and serve
Cover the bowl closely and set it on the hearth for more than an hour.
Serve from the bowl, adding more sugar if desired.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Boston crackers
- Form the bulk of the pudding and absorb the water to soften into a soft, bread-like texture.
- White sugar
- Adds sweetness and balances the savoury, salty crackers.
- Boiling water
- Softens the dry crackers by hydrating them, giving the pudding its moist texture.
The step that matters
Covering the bowl closely while the crackers soak. Keeping the bowl covered traps steam and moisture, so the crackers soften evenly instead of drying out at the surface while the centre stays hard.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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