Old Fashioned Pudding Cake Recipe

Grandma's old fashioned pudding cake recipes are perfect for those times when you want special dessert that's delicious and quick and easy to prepare.

Pudding cakes are a yummy treat when eaten on their own, but they also offer the perfect complement and finish to any home-cooked meal. Everyone loves them. They are a bona-fide comfort food. Enjoy an old fashioned treat.

Mom's Old Fashioned Pudding Cake Recipes

Mom's Recipe Scrapbooks (c. 1920s)

Sauce to Pour over Cake

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

Custard Pudding Cake

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.

Lemon Pudding Cake

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

Quick and Easy Novelty Cake

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.

Here are more suggestions:

• Over each serving, pour red raspberry sauce.
• Or, top with whipped cream and chocolate shavings.
• Or, pour on Log Cabin Syrup and add a few chopped nuts.
• Delicious with the mellow flavor of canned, sliced peaches and juice.
• Bright scarlet strawberry sauce glorifies this novelty dessert.

Suggestions: Chocolate and butterscotch sauces are best served hot. Lemon sauce should be cold and thick.

Dr. Chase's Old Fashioned Pudding Cake Recipe

Dr. Chase's Receipt Book (1891)

Sponge Pudding Cake

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!

Old Fashioned Pudding Cake Recipe

The White House Cook Book (1913)

Royal Pudding Cake Dessert

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 Version

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.

About the Old Fashioned Pudding Cake Recipes

During the busy haying time on the farm, Mom had only minutes to prepare a filling noontime meal, and a delicious satisfying dessert. Mom often kept some leftover cake at hand, and a pudding sauce could be quickly made to pour over the cake.

Sometimes, Mom made the cake and the sauce the night before and simply heated both up moments before serving. It was always delicious. An old fashioned sauce for cake can instantly turn any leftover cake into a delectable pudding.

Pudding cakes are still one of my favorite desserts, yet they are so simple to make. Like Mom, you'll find that an old fashioned pudding cake recipe always comes in handy when you're running short on time.

Make a special cake dessert for your family tonight. Or, why not simply treat yourself to some old time comfort food? You deserve it!