Oyster Pudding
Yield
2 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
crackers, saltine
medium coarse crumbs |
*
|
| ½ | cup |
butter
melted |
|
| 1 | pint |
oysters
|
*
|
| ¾ | cup |
light cream (half&half)
|
|
| ¼ | teaspoon |
worcestershire sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
crackers, saltine
medium coarse crumbs |
*
|
| 118 | ml |
butter
melted |
|
| 473 | ml |
oysters
|
*
|
| 177 | ml |
light cream (half&half)
|
|
| 1.3 | ml |
worcestershire sauce
|
|
Directions
Mix together saltine crumbs and melted butter.
Spread about ⅓ of this mixture in an 8-inch pie plate.
Drain oysters, reserving ¼ cup of the liquid and spread half the oysters over the crumbs.
Use another ⅓ of the crumbs to make a second layer, then spread the rest of the oysters over it.
Mix cream, the oyster liquid and Worcestershire sauce and pour this over the oysters.
Top with remaining crumbs and bake at 350℉ (180℃) F for 45 minutes or until crusty.
