If you’ve got six Meggos lying around, any flavor, here is your chance to do something FANTASTIC with them…Meggo Pudding. If you DON’T have any lying around, you can preorder six packs of precooked Meggos from our online store: https://squareup.com/store/the-waffler.

 

waffles at J. Schmid

Classic Meggo Pudding & Vanilla Cream Sauce

Ingredients:

Meggo Pudding
• 6 Classic Meggos
• 2 cups milk
• 1/2 cup raisons (optional)
• 3 tablespoons melted butter
• 4 beaten Jumbo eggs
• 3/4 light brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Vanilla Cream Sauce
• 1/2 cup light brown sugar
• 1 tablespoon flour
• pinch of cinnamon
• pinch of salt
• 1 1/4 cups of whole milk
• 1 tablespoon vanilla extract
• 1 beaten egg
• 2 tablespoons of butter

Preheat your oven to 350 degrees-ish.

Meggo Pudding: Chop the Meggos into small chunks using the handy grid already provided. Toss into a 8×8-ish cake pan and drizzle the butter over it. I sometimes use more than 3 tbs, so no stress on this one. If you want the raisins (I don’t) sprinkle those over it now, too.

In a mixing bowl, combine all the other ingredients and pour over the Meggos. I usually have to push the Meggos down into the liquid to get them nice and soaked.

Bake for about 45 minutes. I often will push the Meggos down into the liquid every 15-20 minutes.

Vanilla Cream Sauce: While the Meggo Pudding is baking, take a small sauce pan and toss in the 2-ish tablespoons of butter and let melt over a low heat.

In a bowl, whisk all other ingredients then pour into saucepan and stir continuously over low-medium heat until sauce thickens. Easy.

Lemon Meggo Pudding & Lemon Cream Sauce

Ingredients:

Lemon Meggo Pudding
• 6 Classic Meggos
• 2 cups milk
• 3 tablespoons melted butter
• 4 beaten Jumbo eggs
• 3/4 light brown sugar
• 1 teaspoon vanilla extract (yes vanilla…the Lemon Meggos have enough flavor you won’t need lemon extract)
• 1 teaspoon Lemon Zest (optional)

Lemon Cream Sauce
• 1/2 cup light brown sugar
• 1 tablespoon flour
• pinch of salt
• 1 1/4 cups of whole milk
• 1 tablespoon Lemon extract
• 1 beaten egg
• 2 tablespoons of butter

Preheat your oven to 350 degrees-ish.

Meggo Pudding: Chop the Lemon Meggos into small chunks using the handy grid already provided. Toss into a 8×8-ish cake pan and drizzle the butter over it. I sometimes use more than 3 tbs, so no stress on this one.

In a mixing bowl, combine all the other ingredients and pour over the Meggos. I usually have to push the Meggos down into the liquid to get them nice and soaked.

Bake for about 45 minutes. I often will push the Meggos down into the liquid every 15-20 minutes.

Lemon Cream Sauce: While the Meggo Pudding is baking, take a small sauce pan and toss in the 2-ish tablespoons of butter and let melt over a low heat.

In a bowl, whisk all other ingredients then pour into saucepan and stir continuously over low-medium heat until sauce thickens. Easy.