GREAT GRANNY'S NORTH CAROLINA BISCUIT PUDDING

Steps:

• Beat the eggs, then beat evaporated milk & vanilla into beaten eggs. Mix in sugar. Carefully crumble biscuits (or two old hamburger buns) between your fingers. Drop into the custard you've just made and mix until all biscuits (buns) are saturated. Mixture should be mostly biscuit (or bun), but not so full of biscuit crumbles that some are not saturated. (If short on biscuits, sub. bread/buns.) (For English or New Orleans variation, mix 1/4 teaspoon of nutmeg and 1/4 teaspoon of cinnamon into the custard.) For English variation, add SOFT raisins. For New Orleans variation, add SOFT raisins and peaches. If you add fruit, stir in evenly. I bake on high for three minutes in an 1100 Watt microwave equipped with a carousel. Remove pudding. Prepare sauce. Pour the sauce by spoonfuls evenly over top of pudding while it is still in plastic container in which it was cooked until pudding is thoroughly moistened. (You can just liberally shake on some evaporated milk to moisten "top" and sides.) When top is very moist, put air-tight plastic lid on and let stand in refrigerator until cool and sauce is mostly absorbed - overnight.) Flex the sides of the plastic container to break them free, place a "nice", china dinner plate over the bowl, serving side down, and invert the plastic bowl and the plate at once to make the pudding come out like a giant hockey puck and land on the plate. (If sauce is absorbed - not a problem.) Top (previously bottom) will have a layer of liquid on it - a ready made glaze. Sprinkle a little nutmeg on top, if you wish. The waiting time will permit the moisture/sauce in the pudding to evenly distribute. ("Whiskey sauce" or "Rum Sauce" = liquor with sugar reduced over a very low heat until sugar is no longer in crystal form. Sauce is a necessity for this dessert.) Cut this like a little cheese cake on plate in 4 - 8 slices.