Category: Old Fashioned Pudding Recipes

PINEAPPLE AND BREAD PUDDING

Here is something suitable for grown ups : —1 small tin of pineapple, 1 lb. of fine dry breadcrumbs, 2 eggs, 1 pint of milk, 3 ounces of sugar, 2 ounces of butter. Beat butter to a cream, and add the sugar. Then stir in the yolks of the eggs, and the breadcrumbs, then the milk, and all, or part, of the pineapple syrup—enough to make it (with the milk)… Continue reading

Dinkum Pudding

One large cupful of self-raising flour, 1 cupful of sugar, 1 cupful dry breadcrumbs, 1 cupful beef suet (well chopped), 1 cupful of sultanas or mixed fruits, a little shredded lemon peel, 1 cupful of boiling water, a small teaspoonful of bicarbonate of soda.
Mix the dry ingredients together, then add the boiling water with the soda dissolved in it. Put into basin or pudding cloth, and boil well. If… Continue reading

Strawberry Cottage Pudding

1/3 cupful butter
1 cupful sugar
1 egg
1 cupful milk
1 ¾ cupful flour
3 teaspoonfuls baking powder
Cream shortening, add sugar then beaten egg; mix well, then add milk alternately with flour and baking powder sifted together. Bake in undivided greased gem pans in a moderate oven. Serve with crushed and sugared strawberries with a little whipped cream or marshmallow whip.… Continue reading

TRANSPARENT PUDDING

Half a pound of butter, one pound of sugar, six eggs – whites and yolks beaten separately, juice of one lemon, grated rind of two lemons, a grated nutmeg, half a glass of brandy.
Cream butter and sugar light, beat in the yolks, spice, and brandy, and, last of all, fold in the stiffened whites. Bake in open crust of the best puff paste.
The above recipe is… Continue reading

Cornstarch Prune Pudding

One-quarter cup cornstarch, ½ pound prunes, 2 cups cold water, ¾ cup sugar, 2-inch piece stick cinnamon, 1 1/3 cups boiling water, 1 lemon.

Wash prunes through several waters. Add the two cups of cold water and let stand an hour. Boil until soft in same water. Remove stones from prunes and return prunes to the water in which they were cooked. Add sugar, cinnamon and… Continue reading

ITALIAN CHESTNUT PUDDING

Boil a pound of large Italian chestnuts, peel them and put through a vegetable press. Moisten them with a couple of tablespoons of sherry, after you have heaped the powdery chestnuts in a shallow dish.
Put whipped cream, a little sweetened, over and around them, and garnish with whole chestnuts or with maraschino cherries.… Continue reading

PLUM CHARLOTTE

From 1922:

An appetising pudding.
2lb. plums, one breakfast-cupful fine breadcrumbs, 4oz. sugar, 1oz. butter, grated yellow rind of one lemon. Halve the plums; crack some of the stones, and bleach and chop the kernels. Butter a piedish, and line thickly with breadcrumbs. Put in half the plums, sprinkle with 2oz. sugar and half of the lemon rind and chopped kernels. Then put in a layer of breadcrumbs; then… Continue reading