Cake Pudding Recipes

Grandma's Easy Cake Pudding Recipes Make Delicious Desserts

Searching for a tasty dessert? Try one of Grandma's old-fashioned cake pudding recipes and make a special dessert that's not only delicious, but so easy to make.

To make cake puddings, you only need some leftover cake and a few ordinary ingredients commonly found in most kitchens.

Cake puddings are a yummy treat when eaten on their own, and they are the perfect complement and finish to any home-cooked meal. Everyone loves them. They are a real comfort food. Try an easy cake pudding recipe today and enjoy an old-time treat.

Quick And Easy Cake Pudding Recipe

During haying time on the farm, Mom had only minutes to prepare a delicious, filling dessert. She often kept a homemade cake handy, and a sauce could be quickly made using one of Grandma’s dessert sauce recipes. Sometimes, she made the cake and the sauce the night before and simply heated them up before serving. This is still one of my favorite desserts, yet it is so simple to make.

Take any cake desired, cut into squares, place squares in serving dishes, and pour on your favorite dessert sauce. Simple, yet delicious.

Quick Cake Pudding

This quick and easy cake pudding recipe is a great way to make use of dry, leftover cake.

Take dry cake enough to cover the bottom of a small basin. Beat 2 eggs in a bowl with 2 tablespoons of sugar, a little salt, and nutmeg. Fill up the bowl with sweet milk and turn over the cake. Put in oven just long enough to set the custard and it is ready to serve.

Lemon Cake Pudding

1 tablespoon butter, 1 small cup sugar, 2 tablespoons flour, 1 cup milk, juice of lemon, 1 egg; cream butter, sugar, and flour; beat yolk and white separately. Add yolk to sugar mixture, add milk and lemon juice; beat and add stiff egg white; place in buttered dish; put dish in second dish containing a little water; bake in slow oven 40 minutes. --Mrs. D. V. Canning

Butter a mold, and having cut in halves, large raisins, 1/4 lb; fill the mold 3/4 full, loosely, with sponge cake which has been cut in long strips -- square form -- crossing each tier, strips a little distance apart, cob house fashion, to allow space for the custard; then pour in a custard made with 2 eggs to rich milk, 1 pt (rich milk means milk with the cream stirred in), or 5 eggs to 1 qt, with 1/2 to 1-1/2 cups sugar, as to whether liked very sweet or not; flavored with nutmeg or any extract desired. Set the mold in a kettle of water to come up 2/3 or 3/4 only, up the sides, and boil 1 hour; or set in a steamer, if you have one (and they are very convenient in every family), and steam 1 hour, properly covered, to prevent the condensing steam from dripping from the cover into the pudding.

Sauce for Same: Sugar 1 cup; butter, 1/2 cup, whipped to a cream; then pour in boiling water, 1 cup, setting the same dish on the stove, to continue to scald, but not to boil, while 2 or 3 teaspoonfuls of cornstarch are rubbed up with a little cold water and stirred in; then a well-beaten egg, and lastly a wineglass of wine; or still better a wineglass of brandy. Serve while both are hot. I wonder if the English would not say, "On a folded napkin."

Remarks. --A napkin will be needed to wipe the lips, after smacking them; for there are but few persons who will not smack their lips for more of it!

Cut a stale cake into slices an inch and a half in thickness; pour over them a good sweet cream; then fry lightly in fresh butter in a smooth frying pan; when done, place over each slice of cake a layer of preserves or you may make a rich sauce to be served with it.

Another dish equally as good, is to dip thin slices of bread into fresh milk; have ready two eggs well beaten; dip the slices in the egg and fry them in butter to a light brown; when fried, pour over them a syrup, any kind that you choose, and serve hot.