Grandma's old fashioned cake pudding recipes are perfect for whenever you want special dessert that's delicious and quick and easy to prepare. You only need some leftover cake and a few common ingredients from your kitchen to make a sweet sauce.
Cake puddings are such a yummy treat when eaten on their own, and they offer the perfect complement and finish to any home-cooked meal. Everyone loves them. They are a bona-fide comfort food. Make one today and enjoy an old fashioned treat.
Mom's Recipe Scrapbooks (c. 1920s)
Take any cake desired, cut into squares, place squares in serving dishes, and pour on your favorite dessert sauce. Simple, yet totally delicious.
Take dry cake enough to cover the bottom of a small bowl. 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's ready to serve and enjoy.
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 (320°F) for 40 minutes. —Mrs. D. V. Canning
Serving an old fashioned cottage pudding is one appetizing way to use leftover cake. Make a generous amount of your favorite dessert sauce — lemon, chocolate, or butterscotch, and pour it liberally over squares of cake.
Chocolate and butterscotch sauces are best served hot. Lemon sauce should be cold and thick.
Here are more suggestions:
Dr. Chase's Third, Last and Complete Receipt Book (1891)
Butter a mold, and having cut in halves, large raisins, 1/4 pound; 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 pint (rich milk means milk with the cream stirred in), or 5 eggs to 1 quart, 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 Old 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!
The White House Cook Book (1913)
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. This makes a beautiful, rich-tasting dessert.
During haying time on the farm, Mom had only minutes to prepare a filling noontime meal, and a delicious dessert. She often kept some leftover cake at hand, and a sweet pudding sauce could be quickly made using one of Grandma’s recipes.
Sometimes, she made the cake and the sauce the night before and simply heated those both up right before serving. It was always delicious. Cake pudding is still one of my favorite desserts, yet it's so simple to make.
Like Mom, you'll find these old fashioned cake pudding recipes so handy when you're running short on time. By simply adding a dessert sauce, you can instantly turn any leftover cake into a delectable pudding.
Why not make a special treat for your family tonight? Or, simply treat yourself.