This pudding has a rich, creamy texture, punctuated with pineapple tang. It’s comfort food at its finest, like the promise of sun on a cold winter’s day.
INGREDIENTS
2/3 cup vanilla or plain non-dairy yogurt
1/3 cup evaporated cane sugar
2 tablespoons cornstarch
1 (8-ounce) can crushed pineapple with juice
2 tablespoons mild vegetable oil
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
Makes 6 puddings
DIRECTIONS
Preheat the oven to 350°F. Lightly grease six 4-ounce canning jars. Place the jars in a baking pan with tall sides that are at least 3/4 as high as the canning jars. Bring a large saucepan of water to a boil on the stovetop.
In a large bowl, whisk together the yogurt, sugar, and cornstarch until creamy. Incorporate the pineapple, vegetable oil, lemon juice, and vanilla. Whisk until combined.
Pour the filling into the jars, filling up to 1/2 inch from the top of each jar. Carefully pour the water into the pan around the jars, being careful that it doesn’t go into the jars. Fill the pan so the water comes halfway up the sides of the jars.
Bake for 14 to 16 minutes, until the edges of the puddings are set, but the middles are still jiggly. Let them cool for 15 minutes before removing from the water bath. Let cool on a wire rack an additional 15 minutes before serving.