The Beechmont Inn

Hanover, Pennsylvania

Heritage Recipe

Cracker Pudding

This dessert is always brought to the Day reunion by Bill's mother, Beatrice Day. It is a local Pennsylvania Dutch dish. Beatrice, also mother to Bill's older sister Shirley and his twin, Nancy, is retired from Doubleday Book Company in Hanover, PA after 32 years of service. ....Susan Day, former innkeeper

Ingredients

4 cups milk

2 eggs, separated

1/2 cup sugar

2 cups coarse cracker crumbs

1 cup shredded coconut

1 teaspoon vanilla

3 Tablespoons sugar

Scald milk in top of double boiler. Beat egg yolks and add 1/2 cup sugar. Add egg yolk mixture gradually to scalded milk. Stir constantly. Allow to cook for one minute and then add cracker crumbs and coconut. Stir until cracker crumbs are soft and mixture is thick. Remove from heat and add vanilla. Pour into a buttered baking dish. Spread with meringue made by beating 3 Tablespoons of sugar into stiffly beaten egg whites. Bake at 350 degrees until the meringue is golden brown.

Serves: 6 to 8

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)