Things Mother Used to Make: A Nostalgic Collection of Traditional Pudding Recipes

Revisiting traditional pudding recipes brings a sense of warmth and nostalgia. These recipes, passed down through generations, remind us of simpler times and the comfort of home-cooked desserts. Let’s delve into these classic pudding recipes and their accompanying sauces that have stood the test of time.

Bread Pudding

Ingredients:

• 1 pint of stale bread
• 1 quart of milk
• 1 cupful of sugar
• 1 egg
• 1/2 cupful of raisins
• 1 teaspoonful of cinnamon
• 1/2 teaspoonful of salt

Instructions:

1. Pour hot water over the stale bread and let soak until soft.
2. Mix in the milk, sugar, egg, raisins, cinnamon, and salt.
3. Bake for three hours in a moderate oven.
4. Serve with hot sauce if eaten cold, or cold sauce if eaten hot.

Steamed Chocolate Pudding

Ingredients:

• Butter (size of a walnut)
• 1/2 cupful of sugar
• 1/2 cupful of milk
• 1 cupful of flour
• 1 square of chocolate or 2 dessertspoonfuls of cocoa
• 1 egg
• 1 teaspoonful of baking powder
• Salt to taste

Instructions:

1. Cream together the butter and sugar.
2. Add the egg and milk, followed by the cocoa, flour, salt, and baking powder.
3. Steam for an hour and a half.
4. Serve hot with sauce.

Graham Pudding

Ingredients:

• 1 1/2 cupfuls of graham flour
• 1/2 cupful of molasses
• 1/2 cupful of milk
• 1/2 cupful of butter
• 1 egg
• 1 teaspoonful of soda
• 1/2 cupful of raisins and currants, mixed
• Salt and spice to taste

Instructions:

1. Stir the soda into the molasses.
2. Add the beaten egg and milk, salt, and spice.
3. Mix in the melted butter, flour, and lastly, the raisins and currants.
4. Steam for two hours in a tin pail set in a kettle of water.
5. Serve hot with sauce.

Hasty Pudding

Ingredients:

• Indian meal
• Salt

Instructions:

1. Stir Indian meal into a dish of boiling water slowly (using a double boiler is best).
2. Cook for an hour.
3. Let it cool, then cut into slices and fry in pork fat or hot lard.
4. Serve with molasses.

Baked Indian Pudding

Ingredients:

• 2 quarts of milk
• 1 cupful of yellow cornmeal
• 1 cupful of molasses
• 1/2 teaspoonful of salt

Instructions:

1. Pour one quart of milk into an earthen pudding pot.
2. Heat the other quart of milk in an agate dish and scald the cornmeal in it slowly.
3. Remove from the stove and add molasses, mixing with the cold milk.
4. Bake for six hours in a slow oven.
5. Serve warm with cream.

Orange Pudding

Ingredients:

• 4 oranges
• 3 cupfuls of milk
• 1 cupful of sugar
• 3 eggs
• 2 tablespoonfuls of cornstarch
• Pinch of salt

Instructions:

1. Remove peel and seeds from the oranges, cut fine, and sprinkle with half the sugar.
2. Let stand for a few hours.
3. Beat the yolks of the eggs, add the rest of the sugar, cornstarch, and salt, and stir into the boiling milk.
4. Pour over the oranges when cooled.
5. Beat the whites of the eggs to a stiff froth, add two tablespoonfuls of sugar, spread over the top, and brown in the oven.
6. Serve cold.

Plum Pudding

Ingredients:

• 10-12 Boston crackers
• Milk for soaking
• Raisins, sugar, cinnamon, nutmeg, butter

Instructions:

1. Split and soak the crackers in milk overnight.
2. Layer crackers, raisins, sugar, cinnamon, nutmeg, and butter in a large pudding dish, repeating three times and finishing with a cracker layer.
3. Make a custard with eggs, sugar, salt, and milk, and fill the dish.
4. Bake in a slow oven for four to five hours.
5. Serve with hot sauce.

Queen’s Pudding

Ingredients:

• 1 pint of bread
• 1 quart of milk
• 1 cupful of sugar
• 1 teaspoonful of butter
• 3 eggs
• 1 lemon (juice and rind)

Instructions:

1. Soak bread in milk until soft.
2. Beat yolks of eggs with sugar, butter, and lemon juice and rind, then mix with the soaked bread.
3. Bake until it rises, about an hour and a half.
4. When nearly cold, spread jelly on top, cover with beaten egg whites, and brown in the oven.
5. Serve cold.

Poor Man’s Rice Pudding

Ingredients:

• 1 quart of milk
• 1 small cupful of sugar
• 1/2 cupful of washed rice
• 1 piece of butter (size of a hickory nut)
• 1/2 teaspoonful of salt
• 1 teaspoonful of vanilla

Instructions:

1. Mix all ingredients in a baking dish.
2. Bake slowly for three hours until creamy on top.

Suet Pudding

Ingredients:

• 1 cupful of molasses
• 1 cupful of milk
• 1 cupful of chopped suet
• 1 cupful of raisins
• 3 cupfuls of flour
• 1 teaspoonful of soda
• 1/2 teaspoonful of salt
• 1 teaspoonful each of clove, cinnamon, and nutmeg

Instructions:

1. Beat the soda into the molasses.
2. Add milk, salt, spices, raisins, and suet.
3. Stir in the flour.
4. Steam for three hours in a tin pail set in boiling water.
5. Serve hot with cold sauce (creamed butter and sugar with grated nutmeg).

Tapioca Cream

Ingredients:

• 1 quart of milk
• 5 tablespoonfuls of tapioca
• 3 eggs
• 2/3 cupful of sugar
• Pinch of salt

Instructions:

1. Soak the tapioca in warm water for an hour.
2. Heat milk on the stove, then add sugar and salt to beaten egg yolks.
3. When milk is scalded, add soaked tapioca and bring to a boil.
4. Stir in egg mixture and cook for a few minutes.
5. Remove from heat, fold in beaten egg whites, and flavor.
6. Serve cold.

Chocolate Sauce

Ingredients:

• 1 tablespoonful of butter
• 2 tablespoonfuls of cocoa
• 1 cupful of sugar
• 4 tablespoonfuls of boiling water

Instructions:

1. Melt butter in an agate dish on the stove.
2. Stir in cocoa and sugar dry, then add boiling water.
3. Stir until smooth, and add vanilla to taste.

Cold Sauce

Ingredients:

• 1/2 cupful of butter
• 1 1/2 cupfuls of sugar
• Nutmeg

Instructions:

1. Cream together the butter and sugar.
2. Grate a little nutmeg over the top.

Cranberry Sauce

Ingredients:

• 1 quart of cranberries
• Water
• Sugar

Instructions:

1. Pick over and wash the cranberries.
2. Cover with cold water and cook until tender.
3. Rub through a colander and sweeten to taste.

Cream Mustard

Ingredients:

• 1/2 cupful of vinegar
• 1/2 cupful of sweet cream
• 1 egg
• 1 tablespoonful of mustard
• 1/2 teaspoonful of salt

Instructions:

1. Boil vinegar on the stove.
2. Beat cream, salt, mustard, and egg together.
3. Pour boiling vinegar over the mixture, then set over boiling water and stir until thick.

Egg Sauce for Chocolate Pudding

Ingredients:

• 2 cupfuls of sugar
• 1 egg
• 1 cupful of boiling milk
• Flavoring

Instructions:

1. Beat the egg and sugar together.
2. Pour boiling milk over it and flavor.

Pudding Sauce

Ingredients:

• 1 cupful of sugar
• 1/2 cupful of butter
• 1 pint of water
• 3 heaping teaspoonfuls of cornstarch
• Flavoring

Instructions:

1. Cream together the butter and sugar.
2. Wet the cornstarch with a little water, then stir into the boiling water.
3. Pour over the butter and sugar mixture and add flavoring.

Salad Dressing

Ingredients:

• 1/2 cupful of vinegar
• 1/2 cupful of water
• 1/2 cupful of milk
• 1 egg
• 2 tablespoonfuls of sugar
• 1 tablespoonful of flour
• 1 tablespoonful of mustard
• Piece of butter (size of a walnut)
• 1/2 teaspoonful of salt

Instructions:

1. Boil vinegar, water, and butter together.
2. Mix sugar, flour, mustard, and salt, then stir into beaten egg with milk.
3. Add to the boiling mixture and let thicken.

Sauce for Graham Pudding

Ingredients:

• 1 cupful of sugar
• 1/2 cupful of butter
• 1 egg
• Juice of 1 lemon
• 1/2 pint of boiling water

Instructions:

1. Cream together the butter and sugar.
2. Add the well-beaten egg yolk and boiling water.
3. Add the lemon juice and well-beaten egg white.

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