|Canned asparagus||12 Ounce, drained (1 can)|
|Butter||1 Tablespoon, softened|
|All purpose flour||1 Cup (16 tbs)|
|Milk||10 Tablespoon (1/2 cup plus 2 tablespoons)|
|Melted butter||1 Teaspoon (for greasing)|
1) With melted butter, brush a 1-quart round pudding mold.
2) Cut a circle of foil or wax paper that is 3 inches larger all around than the mold top.
3) Grease 1 side of the paper or foil and then make a ½-inch pleat down the center.
4) Preheat broiler to temperature of high.
5) keep 4 bacon slices aside and broil the remaining till they are crisp, Drain on paper towels and then chop into pieces.
6) Into a blender, put the softened butter along with the eggs. Blend for some seconds and then add half of the flour. Blend once again and then add the remaining flour. Scrap down the goblet-€™s dies with a rubber spatula and blend again.
7) To the blender goblet, add the milk and blend again, ensuring that the batter is very smooth. Tip the batter into a bowl and season well.
8) Keep 6 asparagus tips aside and chop the rest into tiny bits. Stir into the batter along with the crisp, chopped bacon.
9) Into the prepared mold, pour the batter and place the covering, greased side down, on top. Over the rim, fold the edges and tie securely with fine string.
10) In a large heavy-bottom saucepan, put a saucer or canning rack and stand the pudding mold on top.
11) Pour hot water into the saucepan. It should come halfway up the mold-€™s sides. Slowly bring the contents to a boil and then cover with a well-fitting lid. Steam for about 2 hours. During cooking, check and top up with additional boiling water, if and when required.
12) Right before the pudding is ready, broil the remaining bacon slices and chop them.
13) Lift the pudding mold out of the pan and peel off the wax paper. Decorate with the reserved bacon and asparagus.
14) Around the mold, tie a clean napkin or cloth and serve the preparation at once, while it is still hot. Makes a good appetizer, as well as side dish.