Pudding Dessert Recipes

Easy Pudding Recipes From Grandma's Day

Boiled Batter Pudding

Sift together a pint of flour and a teaspoonful of baking powder into a deep dish, sprinkle in a little salt, adding also a tablespoonful of melted butter. Stir into this gradually a pint of milk; when quite smooth, add four eggs, yolks and whites beaten separately. Now add enough more flour to make a very stiff batter. If liked, any kind of fruit may be stirred into this; a pint of berries, or sliced fruit. Boil two hours. Serve with cream and sugar, wine sauce, or any sweet sauce.

Raspberry Cracker Pudding

One large teacupful of cracker crumbs, one quart of milk, one spoonful of flour, a pinch of salt, the yolks of three eggs, one whole egg, and half a cupful of sugar. Flavor with vanilla, adding a little pinch of salt. Mix together. Bake in a moderate oven.

When done, spread over the top, while hot, a pint of well-sugared raspberries. Then beat the whites of the three eggs very stiff, with two tablespoonfuls of sugar, a little lemon extract, or whatever one prefers. Spread this meringue over the berries and bake a light brown. Serve with fruit sauce made of raspberries.

Cherry Pudding, Boiled or Steamed

Two eggs well beaten, one cupful of sweet milk, sifted flour enough to make a stiff batter, two large teaspoonfuls of baking powder, a pinch of salt, and as many cherries as can be stirred in. Boil one hour or steam and serve with liquid sauce.

Cranberries, currants, peaches, cherries, or any tart fruit is nice used with this pudding dessert recipe. Serve with a sweet dessert sauce.

Transparent Pudding

A small cupful of fresh butter warmed, but not melted; one cupful of sifted sugar creamed with the butter; a teaspoonful of nutmeg, grated; eight eggs, yolks and whites beaten separately.

Beat the butter and sugar light, and then add the nutmeg and the beaten eggs, which should be stirred in gradually; flavor with vanilla, almond, peach, or rose water; stir hard; butter a deep dish, line with puff paste, and bake half an hour. Then make a meringue for the top and brown. Serve cold.

Rice Snow Balls

Wash two teacupfuls of rice and boil it in one teacupful of water and one of milk, with a little salt; if the rice is not tender when the milk and water are absorbed, add a little more milk and water.

When the rice is tender, flavor with vanilla, form it into little balls, or mold it into a compact form with little cups; place these rice balls around the inside of a deep dessert dish, fill the dish with a rich soft custard and serve either hot or cold. The custard and the balls should be flavored with the same flavoring preferred.

Nantucket Pudding

This old pudding dessert recipe makes a delicious dessert dish for any occasion.

One quart of berries or any small fruit, two tablespoonfuls of flour, two tablespoonfuls of sugar; simmer together and turn into molds; cover with frosting as for cake, or with whipped eggs and sugar, browning lightly in the oven; serve with cream.

Saucer Puddings

Two tablespoonfuls of flour, two tablespoonfuls of powdered sugar, three eggs, a teacupful of milk, butter, preserve of any kind. Mix the flour and sugar, beat the eggs, add them to the milk, and beat up with the flour and sugar.

Butter well three saucers, half fill them with the mixture, and bake in a quick oven about twenty minutes. Remove them from the saucers when cool enough, cut in half, and spread a thin layer of preserves between each half; close them again, and serve with cream.