WHEN IS PUDDING CREAMY AND WHEN IS IT A CAKE
For those of us in the States, pudding generally refers to a creamy custard dessert. So when a recipe card reads “Spiced Crumb English Pudding Recipe”, one may be led to believe that the final result may be a spiced custard with some type of crumbly topping. Which does sound pretty darn good.
But, if the recipe card has ingredients like shortening, flour, brown sugar, and raisins it starts to feel a little more like what we know as a cake. And so we become a little confused.
We need to look to Britain for the answer to this conundrum. Though pudding can refer to a sweet or savory dish in the U.K., it is most often used the same way we use “dessert”. Like the figgy pudding or plum pudding in a Christmas Carol.
So, it stands to reason that this recipe card from Jane’s recipe box is from a friend who had a connection to English bakers.
WHEN A RECIPE CARD FAILS US
Many times with recipe cards there is an expectation that methods for making certain dishes are inherently understood. But somewhere along the line this knowledge can become lost and so we flounder a bit.
This recipe card was a great example of that. I became a bit confused by the “buttered baking ring”. Did it mean a bundt pan? Not likely, the recipe didn’t make enough batter to fill a bundt pan. And what size of a ring? Nine-inch, ten-inch. Did the ring have a hole in the center? I don’t know.
So, I did what every confused baker would do, I created what I thought a baking ring ought to be. I placed an empty pineapple can in the center of a springform pan, buttered it and then poured in the batter around the “ring” that is made and baked it.
While the pudding was baking, I decided to research a little more and discovered two recipes that were very similar to this one. Guess what? A baking ring is a cake pan 🙂
So, if you decide to make the recipe, you can either use my homemade kind-of-bundt-pan hack or just use a cake pan.
Either way, this English pudding (cake) is delicious with its warming spices and tangy, lemon-curd like sauce.
I hope you enjoy it!
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- 1 cup dry bread crumbs
- 1 cup sour milk
- 1/2 cup cup flour
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 cup shortening
- 1 cup brown sugar
- 3/4 cup cup raisins
- 2 tablespoons molasses
Lemon Pudding Sauce
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 1 cup boiling water
- 2 tablespoons butter
- 4 teaspoons lemon juice
- lemon sliced to garnish
- Soak bread crumbs in the sour milk for 1/2 hour.
- Sift the flour, cloves, cinnamon, and baking soda together and set aside.
- Butter a 10” spring form pan.
- Heat oven to 300˚F.
- With a stand mixer or hand mixer on low speed, beat the shortening until creamy and whipped.
- Add the sugar and beat on high until the mixture is combined. Scrape down the sides of the bowl periodically.
- Add the flour mixture, raisins and crumb mixture into the shortening mixture and beat to combine.
- Pour into prepared pan and bake for 45 minutes.
- To make the lemon pudding sauce, add the sugar, cornstarch, salt, and nutmeg to a small saucepan.
- Gradually add the boiling water and cook over low heat until it thickens and becomes clear.
- Remove from heat and stir in the butter and lemon juice.
- Garnish the pudding with lemon slices and serve with the lemon pudding sauce.
Recipe Box Roulette
This recipe is from a social media game we developed called Recipe Box Roulette. Find a family recipe box and play along.
The rules are simple. Let your fingers wander over the recipes cards in the box, draw one at random, share it with us on FB Page or on your Instagram Feed. Remember to tag @theheritagcookbookproject and use the hashtag #recipeboxroulette.
Extra credit – make the recipe and share a photograph.