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| Fudge Pudding Cake |
Aside from the Chocolate recipe, there was a Lemon Pudding Cake that was just delish. That said, I have been dubiously blessed with two husbands that do not care for lemon flavored things. Highly frustrating to me, as I love lemon flavored things, as long as it is made with real lemon or lime and not "candy flavored." I never tried the Peach Pudding Cake, but aside from the chocolate and lemon versions, I did try the Date pudding cake, which had to have been good, I am sure, but somehow didn't leave an impression.
Left with two Pudding Cakes that have remained my favorites over the years, I was sure they had been shared here in past, but I guess I realized that the recipes have been straight from the old cookbook, copyright 1966. That's right: 54 years ago. Apparently, the book is still in demand, probably by other baby boomers like me, who grew up eating these recipes. It is available in many places. And in many price ranges.
I am going to place these two favorite recipes here, with the caveat that they are not my own recipes. They are from this cookbook, though I am updating some of the ingredient names and wording. And there are slews of other great recipes in the book as well, so if anyone wants some really great time tested recipes, you will know what to look for. The photos here are my own!
Fudge Pudding Cake
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| Fudge Pudding Cake |
Makes one 8 x 8-inch pan
1½ cups all-purpose flour
¾ cup granulated sugar
½ teaspoon baking soda
½ teaspoon salt
1 (1-ounce) square unsweetened chocolate
2 tablespoons butter
¾ cup buttermilk
½ teaspoon vanilla
¾ cup coarsely chopped walnuts
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¾ cup brown sugar
1½ cups boiling water
2 (1-ounce) squares unsweetened chocolate
Preheat oven to 350 degrees. Grease an 8 x 8-inch baking dish and set aside.
Whisk together the first four ingredients in a mixing bowl. Melt the first 1-ounce square of unsweetened chocolate with the butter, then stir in the buttermilk and vanilla and pour into the dry ingredients; stir until blended. Mix in the walnuts and pour into the prepared baking dish.
Sprinkle the brown sugar evenly over the top of the batter. Combine the boiling water and the 2 squares of unsweetened chocolate and stir until the chocolate is melted. Pour this liquid over top of the brown sugar. Bake the pudding cake for 40 to 45 minutes. Do not over bake; despite the pudding part, the cake can get too dry. It is difficult to test, as the pudding part makes any tester inserted come out wet.
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Lemon Pudding Cake
While this is a "lemon" pudding cake, it can as easily be made with limes.
Makes one 8 x 8-inch pan
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| Lemon Pudding Cake with Blueberries and Whipped Cream |
¾ cup granulated sugar
pinch of salt
3 tablespoons butter, melted
¼ cup all-purpose flour
1 teaspoon grated lemon zest
¼ cup lemon juice
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1½ cups milk
3 well-beaten egg yolks
3 stiffly beaten egg whites
Preheat oven to 350 degrees. Grease an 8 x 8-inch baking dish and set aside.
In a mixing bowl combine the sugar, salt and butter. Stir in the flour, then the lemon peel and juice. Whisk together the milk and egg yolks and add to the lemon mixture, stirring well to combine. Fold in the egg whites until no white remains. Pour this mixture into the prepared baking dish.
Bake for about 40 minutes, or until the top is lightly browned. Serve warm or chilled. (Fresh blueberries make a wonderful accompaniment.)
My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.
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