I am an old lady, over 70... I know this recipe off by half... this is also a great recipe for self saucing chocolate pudding. Put 2 tablespoons of cocoa instead of nutmeg and cinnamon. For the sauce add to his ingredients ,2 tablespoons of cocoa plus 2 tablespoons golden syrup. Then pour it over mixture. I do not put sultanas in it. I cook it in microwave now for 15 to 20 mins... so easy and so well loved. I just melt butter and put with milk, and use selfraising flour so no need of extra BPowder... try it everyone loves it.. plus you can make it while your veges are cooking... so fast, virtually no prep.( also if you want a more caramelized syrup over his desert just add 2 TBS golden syrup...
I’ll try your self saucing chocolate pudding it sounds similar to mine which is extremely budget friendly .. I cook mine in the oven. I like you are over 70 and have lived through lots of tough times ..
@@violethendrickson6080 golden syrup is essentially just like sugar syrup and is also known as ‘Light Treacle’. It is made by the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid.
My Mom made what she called "crow's nest" and she added apples instead of raisins (though how yummy would it be with both???). I have made it for my own family for 40 years now and it is one of those things they want when they are home. I have taken to warming up some whipping cream and milk or half and half, adding sugar and vanilla to it and whisking it up while it's heating to give it a nice frothy feel. When I serve the pudding, I pour just a bit over each serving. It mixes with the "caramel" and it is heavenly. Plus, it adds more moisture to the biscuit part. I wouldn't call this a poor man's pudding because you are rich if you are able to serve and enjoy it and watch your family gobble it down! Enjoying the little things in life makes you rich in so many ways. Thank you for the vid!!
I have been married 57 years. As a young bride, my mother in law passed a similar recipe to me, called "Brown Sugar Pudding," her recipe calls to mix the dough, and set it aside, then bring the brown sugar/water mixture just to a boil, pour it into your baking dish, then without stirring, spoon the dough into the hot syrup, then bake.
A friend made this, put it in the oven, welcomed guests, served a meal and then discovered that she had forgotten to remove this pudding from the oven! It was the best one she had ever made!
I cannot tell you how happy I am right now!! My mom made this--she used the method someone else describes here where the dough is dropped by the spoonful into the sauce. We called it raisin pudding. No one else in the family remembers it, and Mom is gone now, so I thought I would NEVER find out the recipe. Thank you, thank you!
It’s a really traditional french Canadian quebecois desert! The name in french translates to pudding chomeur… which means welfare pudding. But this guy didn’t really do it justice. His dough was way to stiff. You should search the name pudding chomeur and you’ll find way better recipes then this one and they won’t involve raisins lol. There’s even some that get fancy with it and use cream and maple syrup instead of water and and brown sugar. It’s the best thing you’ll ever put in your mouth!🤤
I made this twice in 2 days (and ate most of it myself!). First time the sauce was too thick & sort of soaked into the cake-y part--still good, but I remember Mom's pretty much swimming in sauce. Second time I just increased the sauce mixture by about half and it was the perfect amount. I also remember Mom's cake part having a heavier, denser feel, but the flavor is there!
If you have cold butter and grate the butter,you just need to stir it in. I love that you have the camera focus on the dish where you are mixing. Your videos and recipes are very real. Much like I bake!
Thank you. I’m caring for my 97 year old father and he always has eaten meals/desserts that are old-fashioned (depression style food). I’m always trying to keep weight on him and this recipe looks like a winner for his pallet. Thanks again. I have subscribed.
Good for you Dorothy. I grew up on stodgy puds and still love them. Ultimate comfort food Try this pudding your dad may enjoy. If you comment asking me to, l'll hunt you up the recipes for baked rice pudding and jam rolly-polly two old favourites. In the meantime try this one. Bread and Butter Pudding 5 slices stale bread, (must be stale) Softened butter 1/4 teaspoon cinnamon (optional) 1/3 cup sugar, white or brown 1/2 cup raisins optional (or any jam) 3 eggs 1 1/2 cups milk or 2 cups of milk for oven method 1/4 teaspoon salt 1 teaspoon vanilla extract (optional) Method Cut crusts off bread and spread one side with butter. Sprinkle with cinnamon. 2. Cut each slice into 4 triangles. 3. In lightly greased casserole dish, layer bread, sugar, and raisins (or blobs of jam). I like to stand my layers up so the tops of the triangles stick up. Then follow microwave or oven method below. Microwave method: 1. In bowl, blend eggs, milk, salt and vanilla. Pour liquid over bread mixture. Leave to stand 30 minutes. Don't skip this it makes the pudding creamy. 2. Cover, microwave on HIGH for 5 minutes. Turn dish 1/4 turn. Microwave on HIGH for 3-5 minutes longer (pudding is done when edges are firm and center is almost set). 3. Let sit covered for 10 minutes before serving. Serve warm or cold. Refrigerate leftovers. Oven method: 1. Preheat oven to 350⁰F or 180⁰C. In bowl, blend eggs, 2 cups (instead of 1 1/4 cups for microwaving) milk, salt, and vanilla. Pour liquid over bread mixture. Leave to stand 30 minutes. 2. Bake uncovered for ¾ to 1 hour (pudding is done when a table knife inserted in the pudding comes out clean and pudding is puffed and golden). 3. Serve warm or cold. Refrigerate leftovers.
@@dorothypage7410 Hi Dorothy, l'm assuming you meant to reply to me. Here's the recipes as promised. Our mum made Jam Roly Poly with red (usually raspberry jam) and, as children, we called it Dead Man's Arm. For obvious reasons. 😊 Rice pudding recipe is below it . Jam roly poly pudding Cooking time 45 minutes approx Ingredients 125g / 4½ oz butter, softened 2 cups flour 2 tsp baking powder 1/2 to 1 cup milk (enough to make a soft dough) ½ to 1 cup any flavour jam ¾ cup boiling water ½ cup white sugar 75g / 2½oz butter, melted Icing sugar for dusting Preheat oven to 180°C/350⁰F. Grease an ovenproof baking dish 20 x 30cm/ 8" x 12" or larger. Rub butter into the flour and baking powder until it looks like fine breadcrumbs. Add milk gradually and mix until it forms a soft dough. Place dough on a floured surface and roll out to 1 cm/ 1/2" thick. Ensure it will fit the length of the dish once rolled up. Spread jam over dough, roll up and place into baking dish. Mix the water, sugar and butter together before pouring over the roll. Bake for approx. 45 minutes until golden brown. Dust with icing sugar and serve hot with cream, vanilla ice-cream or custard. Baked Rice Pudding 5 tablespoons short-grain rice 3 tablespoons White sugar 3 cups milk 1/2 teaspoon vanilla essence 2 or 3 teaspoons butter freshly grated nutmeg (optional) Cinnamon is also nice if nutmeg isn't liked. Preheat the oven to 150ºC/300⁰F. Place the rice and White sugar in a 4-6 cup ovenproof dish. Add the milk and vanilla and mix well. Add the knob of butter. Sprinkle a little nutmeg on top of the pudding and bake uncovered for about 2 hours, stirring several times during cooking. A golden brown skin will form on top as the pudding cooks. When the rice is soft and the liquid is creamy, remove from the oven. Leave to stand for 15-30 minutes while it cools and thickens further. Tip: Set the oven timer at intervals to remind you to stir during cooking but don't stir in the last hour to give the skin a chance to form.
I see that many people remember this as being called Bread Pudding, which is interesting. The bread pudding we made in the Deep South was made with actual bread! The stale biscuits, sliced bread, corn bread would be the basic ingredient 😊. It was one of “ waste not, want not “ things Grandmother prided herself on. Delicious also. Now I want to try your recipe.
That pudding is the best ever. Grew up on this one as well. We had it quite often. My mom didn’t measure anything, just literally threw it together and baked it and it was to die for. Thank you for bringing it up again to show us. Yum!
My husband is from Newfoundland and there, they call this either upside-down pudding... their batter is a little less thick, but is made the very same way, minus the raisins.... and usually baked in a small roasting pan.. or it is also called Cottage Pudding... one of my fav easy recipes.... we make it a lot... thanks for the reminder that we haven't made it in a while....
My mother made this pudding. In a baking dish make the sauce. Then make the batter and drop it in to the sauce. Don’t stir. Bake 350. 30 min. 65 yrs later I still make this. 🇨🇦
I'm 70, and I'm not old!❤️ When mixing baking powder or baking soda into flour, combine it well so no one gets a big bite of either! Also cutting butter into flour-the butter should be ice cold. My mom used two knives until it was crumbly, and she made the best pie crust ever! This reminds me a bit of "shoofly pie" which was made with molasses, and was equally delicious 😄
I'm 80, soon to be 81 and I would like to be referred to as an older woman, old lady makes me go OUCH!!! but I can't wait to try this, it looks and sounds awesome!. thank You for sharing! : )
As a teenager, I worked in a Pennsylvania Dutch-themed restaurant. Their shoo-fly pie was soooo delicious! I've never found a recipe that could replicate it, and that really bums me out. Hubby's never tasted it, and I'd love to make it for him. But if I know him, I'll find the perfect recipe someday & then he won't even try it because of the "wet" bottom crust (it's a feature - not a bug!).
I am 82 now. When growing up Mom made this pudding often but without the cinnamon and nutmeg. Also the sauce was just butter, brown sugar, and 2 cups boiling water. I still make this at times and my kids and grandchildren all love it.
I can't wait to try this! I do have 2 helpful hints about the ingredients. For quicker measuring, 3 tsp = 1 tbsp. Also, brown sugar is nothing more than granulated white sugar with a little molasses stirred in it. Make it only when you need it. No need to measure the molasses. Just stir in a little at a time and make it as dark or as light as you want. A small jar of molasses will last for a very long time, no more higher prices for a bag of brown sugar that will turn into a brick before using it all. (Blackstrap molasses in a glass of milk is a delicious, super healthy drink).
I had to do that once when I was out of brown sugar and had to make chocolate chip cookies and couldn't get to the store. Also if you don't have butter milk I put a bit of lemon juice in the regular milk
Darn that looked so easy & so fantastic that I'm going right into the kitchen to make one up. I'm going to try mine with 1/2 craisons & 1/2 walnuts instead of raisons. Just using up what I have on hand.
@@BethB2010 I was just going to ask for your review, so thanks for updating your comment! : ) I'm gonna make it for my mom (who needs to put on weight---lol).
Very similar to the simple steamed puddings of my childhood here in Australia - instead of baking, the dough and sauce were put in a pudding basin, sealed, and steamed in boiling water for several hours. Delicious!
That looks absolutely fantastic. My brain is telling me that it tastes kind of a butter scotch taste because of the butter and dark brown sugar, which just makes my mouth water even more. I also wanted to note that 3 teaspoons is equal to 1 tablespoon. Thanks for the great recipe.
I’m 74 and my mom made this but the batter is a bit thinner and with golden brown sugar. She called it Telephone Pudding. We loved it and I made it many, many times for family and friends. A beloved recipe. I’ll have to make some for my grandchildren.
My mum, an incredible cook and baker, grew up in Vancouver, B.C.. She called this "Canadian Pudding". She told me that, as a child of the Great Depression, experiencing this biscuit "batter" with boiling water/sugar poured over it and baked until the house was fragrant was a luxury she always treasured. I have her recipe cards with a lemon variation and an apple cinnamon one in addition to the raisin version you made. It's major comfort in a bowl Thank you for sharing the memories!
This is very close to a pudding my own mom used to make, calling it Hasty Pudding. The differences that I see are that she used no baking powder or buttermilk, and added rum or rum flavoring to the sauce along with the nutmeg and cinnamon.
My Mom and Auntie's called this 'radio pudding' they got the recipe off the radio back in the early 50's. Also known as Pudding Chomeaur, an old French Canadian recipe! Thank you for sharing your recipe! 😊😊😊😊
Excrllent! Thank you for sharing this!! My mum made a very similar version she called cottage pudding - the sauce went into the pan first, and then a 1-egg cake batter was spooned into it. Now I need to make some! Childhood calls! 😊
My grandfather's Poor Man's Pudding wasn't like this. My "Pops" was 94 when he passed away in 1985. He always made his pudding every Christmas and off and on during our winters. Though I don't have his recipe (my cousin has it), I do remember it contained flour, molasses and raisins. I'm sure there was a liquid used to mix it. Then he would grease and flour the inside of a sack he made out of a sailcloth-like material that was non-porous. Then he tied the sack up tight and boiled/steamed it in a large stock pot. The cooked pudding actually looked like a loaf of brown bread, but had that steamed pudding texture. The pudding itself was not all that sweet. It was the sauce (1 and 1/2 cups sugar, 1/2 can evaporated milk, 2 T butter and small capful pure vanilla extract. Cook until sauce thickens and the sugar is dissolved) that supplied the sweetness. Us kids always had to have extra sauce over our slice of pudding. Sadly, this is one of my childhood memories that isn't made anymore.
You better hurry up & get the recipe from your cousin or you'll regret it later! I got my grandma's old handwritten cookbook & typed up the recipes & gave a copy to all my family.
It sounds like some sort of steamed pudding,I thought of maybe a clootie dumpling at first but it doesn’t have sauce and it’s a Scottish recipe if I remember correctly.
@Sheepie Mezz Yes, it was like a steamed pudding. Don't know where he got the recipe from. Could have been from his mother. But sadly, there is no one left who I can ask.
@@patriciakeith6755 look up clootie dumpling and see if it look anything like you remember. It’s a Scottish thing but could be what your thinking or may lead you to other things.
Found this video purely by accident and I’m so glad I did because I love bread pudding. This recipe is so simple. Only a few ingredients that I already have in my pantry. Except for the nutmeg which I don’t care for. Anyway, this is also something I can put together quickly in my limited space too. There are a lot of things I can’t cook because I simply don’t have the space. Thanks for this.
Stephanie, is it ready-ground nutmeg that you don't like, or freshly-ground nutmeg, or both? If you've ever grated a whole nutmeg, you'll know that it's unrecognisable as the same spice as the one you can buy ready ground.
I live in Montreal and we used to eat this. We didn't add cinnamon, nutmeg, or dried fruits. It was also made with maple syrup sometimes. It's called pudding chômeur in French (jobless person's pudding)
I love bread pudding. My dad is gone now.... he would be 104 this year if alive. We had a family restaurant and he was chef. He would make all sorts of unusual dishes to use what he had. Thank you thank you for the recipe and memories!
Thank you for the recipe 😊 I'm from the province of Quebec in Canada and we have the same called "pudding chômeur" and its made with hot maple syrup 👍 Just no raisins or cinnamon but quite interesting to see as an add on and try Thanks again 👍
This was a staple when I was a kid in the late 50s. My Mom made this often (without raisins) for a family of 8 when my Dad was stationed in Bagotville, Quebec for 7 years. I remember it as being delicious and never enough. 😊
@@vickihandel3620 Hi Vicki. My Mom made this in the 50’s so I don’t know but I would think as in making butter tarts, you can add raisins or not without any variation to the recipe. Good luck.
From a 🇬🇧 UK born South Asian, this looks amazing, im going to try this recipe and share its with my neighbours. Thanks for sharing the recipe and the fact its an old family favourite means we must pass this on. Would be a shame to see it disappear. The recipe not the pudding lol 😂❤
My mother made a pudding similar to this and we called it float pudding and it floated on top of the sauce and we added whatever fruit which was available and currants where often used if we didn't have raisins and golden raisins where often used as well. Basically it was a treat made from scratch that kept our young family go and costs very little to make. Thank you for sharing your story and your recipe looks amazing..
I have never seen anything like this in my life. I am more than intrigued! I’m so glad I came across your video. I will have to try this! Thanks for sharing, what to me is, such a novel recipe!
Oh my.......I just bought a huge thing of Apricots from Costco.....pondering what am I going to do with all of these apricots other than waste them. BAM your comment is golden. Thank you C.Hay
You could also use the apricots to make homemade granola-bread. I love making homemade granola-bread with dates &/or dried apricots, &/or dried cherries, &/or chocolate chips for breakfast for the week. So delish!
My Granny used to make this and was so delicious, she used to smack out little hands to keep us out of it until it cool enough to eat. lol She also made a chocolate bread pudding that was the same way. Thanks for sharing brings back great memories. You have a great day
Chocolate bread pudding was the number 1 pudding in my family. Fresh out of the oven with a little butter on top. Soo good! I will try this one. It sounds good.
I remember my Grandma making this for desert when I was a little girl. We all loved it so much. I have been looking for this recipe for so very long. Thank you so much for posting this recipe! ♥️♥️♥️🙏🏻🙏🏻🙏🏻♥️♥️♥️
I cannot ✋ wait to try this. We are starting our winter season here in South Africa and this is the perfect treat for a cold day. Thank you so much for sharing with us. Something that is affordable and delicious. 🙏😁🎍💝
Hello Sir, i suddenly came across your video last night and i right away fell in love with this recipie. It came across so easy and simple and i love that! It just took it out of the oven about an hour ago 🥰 I have used dates instead of raisins bcos i didnt have them. But other then that, i did and used exactly everything as you said and my daughter and me just finished our first lil piece and im in dreamland really ❤🥰 It is soooo yummy and i thank you so much for the tutorial! Well done Sir👍🏼
That looks delicious! I think I would just have to make sure it's still warm and add a small scoop of good vanilla ice cream to it. Anyway, I'm going to try it. Does it keep, or am I going to have to eat that whole pan at once. That might just be dinner. LOL! You got a new subscriber, too.
So interesting how names occur. I think it has something to do with the depression in the 1930s. My mother always spoke of recipes using eggs as being expensive, and I grow up in Namibia! So a heap pudding for us was one which had no eggs. I look forward to making this. Thank you for sharing.
This is funny to me. I live in Canada, my mother grew up in the depression on a farm. They had lots of eggs but an orange was a rare treat seen only at Christmas time. Recently I saw an old newspaper from the thirties with a grocery ad, a dozen eggs and a dozen oranges cost the same! But you can't grow oranges in the back yard like you can raise chickens lol.
Can't wait to try this. I bought powdered buttermilk so that I would always have something on hand and not have to run to the grocery. I've never used powdered buttermilk before, so this is an excellent place to try it for the first time. Love the fact that you demonstrate in person and add in your tidbits of information. Also love the recipe card graphic in the beginning. Not only was it warm and cozy because it harkens back to the days when women actually had real recipe cards, but all I had to do was take a screenshot of the recipe card to capture all of the information in a photo. No scrambling to write it down on a piece of paper. Easy peasy. Thank you!
I have had a similar dessert in Amish communities in Illinois, Indiana, and Pennsylvania. The Amish version is often called cinnamon pudding, which contains no raisins but, obviously, more cinnamon in both the batter and the sauce. If I’m not mistaken, it also includes vanilla in both components. I love these wonderful, easy puddings.
My mom made something similar only chocolate. We called it upside down magic fudge pudding. We were amazed that the liquid and the base switched places in the over. We didn't have a lot of money but mom always had the ingredients in the pantry. So many great memories. I'm gonna try your version. It looks delicious
Do you have the recipe for it? We make Chocolate Self Saucing Pudding which sounds similar. I also loved that the liquid poured on top became the chocolate sauce on the bottom. Happy to share my recipe if you'd like.
I love that you give the ingredient quantities out loud and that you are not afraid just to mix things with your hands! Pudding looks yummy and dead simple even though I am the kind of cook that always messes with the original recipe.
Truly appreciate the way you lay out your ingredients is in a very visible easy to follow way. Thanks very much! Wish more bloggers would take this tip from you.
The Nobel Crmd that you for sharing a wonderful memory and a recipe that your nana used to make. :)First off I will try this recipe just as it is and see how it tastes before I even remotely suggest what else should of been added. And after reading the comments found a recipe for Amish Cinnamon Pudding that was made in Illinois because I love cinnamon then will also try the the chocolatey one but will bake it in the oven as I am not fond of microwave baking and finally use the suggestion someone mentioned and add vanilla, dried cherries and walnuts or vanilla, dried craisins and pecans (taking out the raisins) and make it. And use aluminum foil pans with parchment paper so I can send left overs home with my friends also known as taste testers/victims.
Colour me surprised, but this recipe looks an awful lot like a very traditional Québec dessert, also named the exact same way, “pouding charmeur” although the way my gran and my mom makes it, it’s with stale bread, soaked in custard, spices are the same, and raisins too... I always find it super neat to stumble upon related old recipes!
Thank you for sharing. This looks delicious! I make some that are similar. One is chocolate and another is lemon. You can bake in the oven or microwave as well. These old time desserts are so good.
I remember a similar Bisquick pudding recipe called Ranch Pudding. My mother made it when we were young. So yummy. You can make buttermilk from plain milk by mixing a tablespoon of either vinegar or lemon juice with a scant cup of milk. Mix it well and then let it sit for 5 to 10 minutes.
Looks so delicious. I’m going to make this for family movie night at home. My grandkids look forward to grandma’s cooking and baking. Thank you for sharing this recipe.
I am an old lady, over 70... I know this recipe off by half... this is also a great recipe for self saucing chocolate pudding. Put 2 tablespoons of cocoa instead of nutmeg and cinnamon. For the sauce add to his ingredients ,2 tablespoons of cocoa plus 2 tablespoons golden syrup. Then pour it over mixture. I do not put sultanas in it. I cook it in microwave now for 15 to 20 mins... so easy and so well loved. I just melt butter and put with milk, and use selfraising flour so no need of extra BPowder... try it everyone loves it.. plus you can make it while your veges are cooking... so fast, virtually no prep.( also if you want a more caramelized syrup over his desert just add 2 TBS golden syrup...
It is a great one!
Off by half?
What is golden syrup? My grandma made made this and I loved it only she called it brown pudding. I have never seen this recipe before and I’m 77!
I’ll try your self saucing chocolate pudding it sounds similar to mine which is extremely budget friendly .. I cook mine in the oven. I like you are over 70 and have lived through lots of tough times ..
@@violethendrickson6080 golden syrup is essentially just like sugar syrup and is also known as ‘Light Treacle’. It is made by the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid.
My Mom made what she called "crow's nest" and she added apples instead of raisins (though how yummy would it be with both???). I have made it for my own family for 40 years now and it is one of those things they want when they are home. I have taken to warming up some whipping cream and milk or half and half, adding sugar and vanilla to it and whisking it up while it's heating to give it a nice frothy feel. When I serve the pudding, I pour just a bit over each serving. It mixes with the "caramel" and it is heavenly. Plus, it adds more moisture to the biscuit part. I wouldn't call this a poor man's pudding because you are rich if you are able to serve and enjoy it and watch your family gobble it down! Enjoying the little things in life makes you rich in so many ways. Thank you for the vid!!
I have been married 57 years. As a young bride, my mother in law passed a similar recipe to me, called "Brown Sugar Pudding," her recipe calls to mix the dough, and set it aside, then bring the brown sugar/water mixture just to a boil, pour it into your baking dish, then without stirring, spoon the dough into the hot syrup, then bake.
I think that's just wonderful.
Here in Missouri we call that "Bread Pudding"
And boy you're right, that's childhood comfort food.
A friend made this, put it in the oven, welcomed guests, served a meal and then discovered that she had forgotten to remove this pudding from the oven! It was the best one she had ever made!
😄
Thanks so much, I’m 74, so here comes my childhood back🌹
Me too!!
I cannot tell you how happy I am right now!! My mom made this--she used the method someone else describes here where the dough is dropped by the spoonful into the sauce. We called it raisin pudding. No one else in the family remembers it, and Mom is gone now, so I thought I would NEVER find out the recipe. Thank you, thank you!
I'm so happy for you!♥
It’s a really traditional french Canadian quebecois desert! The name in french translates to pudding chomeur… which means welfare pudding. But this guy didn’t really do it justice. His dough was way to stiff. You should search the name pudding chomeur and you’ll find way better recipes then this one and they won’t involve raisins lol. There’s even some that get fancy with it and use cream and maple syrup instead of water and and brown sugar. It’s the best thing you’ll ever put in your mouth!🤤
Oh Teri I'm so happy for you. I'm going to try it. My mother used to make a rhubarb pudding using this method. It's also fabulous.
I made this twice in 2 days (and ate most of it myself!). First time the sauce was too thick & sort of soaked into the cake-y part--still good, but I remember Mom's pretty much swimming in sauce. Second time I just increased the sauce mixture by about half and it was the perfect amount. I also remember Mom's cake part having a heavier, denser feel, but the flavor is there!
@@susanforget8133 that sounds lovely
If you have cold butter and grate the butter,you just need to stir it in. I love that you have the camera focus on the dish where you are mixing. Your videos and recipes are very real. Much like I bake!
My Grandma made it. She left out raisins but put in dates and pecans. So yummy!
Thank you. I’m caring for my 97 year old father and he always has eaten meals/desserts that are old-fashioned (depression style food). I’m always trying to keep weight on him and this recipe looks like a winner for his pallet. Thanks again. I have subscribed.
Bless you ❤
Good for you Dorothy. I grew up on stodgy puds and still love them. Ultimate comfort food
Try this pudding your dad may enjoy. If you comment asking me to, l'll hunt you up the recipes for baked rice pudding and jam rolly-polly two old favourites. In the meantime try this one.
Bread and Butter Pudding
5 slices stale bread, (must be stale)
Softened butter
1/4 teaspoon cinnamon (optional)
1/3 cup sugar, white or brown
1/2 cup raisins optional (or any jam)
3 eggs
1 1/2 cups milk or 2 cups of milk for oven method
1/4 teaspoon salt
1 teaspoon vanilla extract (optional)
Method
Cut crusts off bread and spread one side with butter. Sprinkle with cinnamon.
2. Cut each slice into 4 triangles.
3. In lightly greased casserole dish, layer bread, sugar, and raisins (or blobs of jam).
I like to stand my layers up so the tops of the triangles stick up.
Then follow microwave or oven method below.
Microwave method:
1. In bowl, blend eggs, milk, salt and vanilla. Pour liquid over bread mixture.
Leave to stand 30 minutes. Don't skip this it makes the pudding creamy.
2. Cover, microwave on HIGH for 5 minutes. Turn dish 1/4 turn. Microwave on HIGH for 3-5 minutes longer (pudding is done when edges are firm and center is almost set).
3. Let sit covered for 10 minutes before serving. Serve warm or cold. Refrigerate leftovers.
Oven method:
1. Preheat oven to 350⁰F or 180⁰C. In bowl, blend eggs, 2 cups (instead of 1 1/4 cups for microwaving) milk, salt, and vanilla. Pour liquid over bread mixture.
Leave to stand 30 minutes.
2. Bake uncovered for ¾ to 1 hour (pudding is done when a table knife inserted in the pudding comes out clean and pudding is puffed and golden).
3. Serve warm or cold. Refrigerate leftovers.
Thank you Jason. Yes. The jam rolly polly and the baked rice pudding recipes would be good to have. No pressure on you though..Lol
Palate, not pallet
@@dorothypage7410 Hi Dorothy, l'm assuming you meant to reply to me. Here's the recipes as promised. Our mum made Jam Roly Poly with red (usually raspberry jam) and, as children, we called it Dead Man's Arm. For obvious reasons. 😊 Rice pudding recipe is below it .
Jam roly poly pudding
Cooking time 45 minutes approx
Ingredients
125g / 4½ oz butter, softened
2 cups flour
2 tsp baking powder
1/2 to 1 cup milk (enough to make a soft dough)
½ to 1 cup any flavour jam
¾ cup boiling water
½ cup white sugar
75g / 2½oz butter, melted
Icing sugar for dusting
Preheat oven to 180°C/350⁰F. Grease an ovenproof baking dish 20 x 30cm/ 8" x 12" or larger.
Rub butter into the flour and baking powder until it looks like fine breadcrumbs. Add milk gradually and mix until it forms a soft dough. Place dough on a floured surface and roll out to 1 cm/ 1/2" thick. Ensure it will fit the length of the dish once rolled up.
Spread jam over dough, roll up and place into baking dish.
Mix the water, sugar and butter together before pouring over the roll.
Bake for approx. 45 minutes until golden brown.
Dust with icing sugar and serve hot with cream, vanilla ice-cream or custard.
Baked Rice Pudding
5 tablespoons short-grain rice
3 tablespoons White sugar
3 cups milk
1/2 teaspoon vanilla essence
2 or 3 teaspoons butter
freshly grated nutmeg (optional) Cinnamon is also nice if nutmeg isn't liked.
Preheat the oven to 150ºC/300⁰F. Place the rice and White sugar in a 4-6 cup ovenproof dish. Add the milk and vanilla and mix well. Add the knob of butter. Sprinkle a little nutmeg on top of the pudding and bake uncovered for about 2 hours, stirring several times during cooking. A golden brown skin will form on top as the pudding cooks. When the rice is soft and the liquid is creamy, remove from the oven. Leave to stand for 15-30 minutes while it cools and thickens further.
Tip: Set the oven timer at intervals to remind you to stir during cooking but don't stir in the last hour to give the skin a chance to form.
I see that many people remember this as being called Bread Pudding, which is interesting. The bread pudding we made in the Deep South was made with actual bread! The stale biscuits, sliced bread, corn bread would be the basic ingredient 😊. It was one of “ waste not, want not “ things Grandmother prided herself on. Delicious also. Now I want to try your recipe.
You are correct. Calling it bread pudding doesn't mean that it is.
As far as I know bread pudding is always made with actual bread. Anything else is unfamiliar & obviously illogically named.
That pudding is the best ever. Grew up on this one as well. We had it quite often. My mom didn’t measure anything, just literally threw it together and baked it and it was to die for. Thank you for bringing it up again to show us. Yum!
My mom also never measured just a handful of this and that. Always was delicious .😊😊
My Mother used to make this but didn't use the liner. Just out it right in the baking dish. Used to call it raisin pudding. A favourite of all.
Oh my Gosh, I loved this as a child. Haven’t had it in 50 years. Thank you!
My husband is from Newfoundland and there, they call this either upside-down pudding... their batter is a little less thick, but is made the very same way, minus the raisins.... and usually baked in a small roasting pan.. or it is also called Cottage Pudding... one of my fav easy recipes.... we make it a lot... thanks for the reminder that we haven't made it in a while....
I’m from Saskatchewan and it’s Cottage Pudding here also 😊
My mother made this pudding. In a baking dish make the sauce. Then make the batter and drop it in to the sauce. Don’t stir. Bake 350. 30 min. 65 yrs later I still make this. 🇨🇦
My Mom made this when I was young. My young brothers called it dead man's pudding. We all loved it. Thanks for bringing me the memory.
I'm 70, and I'm not old!❤️ When mixing baking powder or baking soda into flour, combine it well so no one gets a big bite of either! Also cutting butter into flour-the butter should be ice cold. My mom used two knives until it was crumbly, and she made the best pie crust ever! This reminds me a bit of "shoofly pie" which was made with molasses, and was equally delicious 😄
I am lazy and just blitz the butter and flour in the food processer.
I agree -in mid 70’s am I -I am not old -never say that -it will age you for sure !! 💕
I'm 80, soon to be 81 and I would like to be referred to as an older woman, old lady makes me go OUCH!!! but I can't wait to try this, it looks and sounds awesome!. thank You for sharing! : )
As a teenager, I worked in a Pennsylvania Dutch-themed restaurant. Their shoo-fly pie was soooo delicious! I've never found a recipe that could replicate it, and that really bums me out. Hubby's never tasted it, and I'd love to make it for him. But if I know him, I'll find the perfect recipe someday & then he won't even try it because of the "wet" bottom crust (it's a feature - not a bug!).
I am 82 now. When growing up Mom made this pudding often but without the cinnamon and nutmeg. Also the sauce was just butter, brown sugar, and 2 cups boiling water. I still make this at times and my kids and grandchildren all love it.
Same
I can't wait to try this! I do have 2 helpful hints about the ingredients. For quicker measuring, 3 tsp = 1 tbsp. Also, brown sugar is nothing more than granulated white sugar with a little molasses stirred in it. Make it only when you need it. No need to measure the molasses. Just stir in a little at a time and make it as dark or as light as you want. A small jar of molasses will last for a very long time, no more higher prices for a bag of brown sugar that will turn into a brick before using it all. (Blackstrap molasses in a glass of milk is a delicious, super healthy drink).
and I just bought a bag, wow, thank you for the insightful tip.
Original brown sugar had residual molasses. (not re-added)
I had to do that once when I was out of brown sugar and had to make chocolate chip cookies and couldn't get to the store. Also if you don't have butter milk I put a bit of lemon juice in the regular milk
@@JessFirefox A touch of vinegar can also be substituted for lemon juice in the milk.
@@avidrdr5640 I heard that too
Darn that looked so easy & so fantastic that I'm going right into the kitchen to make one up. I'm going to try mine with 1/2 craisons & 1/2 walnuts instead of raisons. Just using up what I have on hand.
My mom called this Beechburg pudding. A family staple growing up in the 70’s and 80’s. My kids love it too
I use to make this at Christmas time, I used chopped Walnuts instead of raisins (my Hubby's preference). Dark Brown sugar has more molasses, yum!
Just put mine in the oven. Hoping it turns out. Thanks for the easy to follow recipe!
Just ate some and OMG! It's amazing!
@@BethB2010 I was just going to ask for your review, so thanks for updating your comment! : ) I'm gonna make it for my mom (who needs to put on weight---lol).
Remaking this tonight. It's about the 5th time since finding this video! ❤
Very similar to the simple steamed puddings of my childhood here in Australia - instead of baking, the dough and sauce were put in a pudding basin, sealed, and steamed in boiling water for several hours. Delicious!
That looks absolutely fantastic. My brain is telling me that it tastes kind of a butter scotch taste because of the butter and dark brown sugar, which just makes my mouth water even more. I also wanted to note that 3 teaspoons is equal to 1 tablespoon. Thanks for the great recipe.
That is butterscotch. Key ingredients in butterscotch is brown sugar, and milk or cream.
I’m 74 and my mom made this but the batter is a bit thinner and with golden brown sugar. She called it Telephone Pudding. We loved it and I made it many, many times for family and friends. A beloved recipe.
I’ll have to make some for my grandchildren.
Call it "cell phone pudding" so the munchkins will understand. Then you can tell them you'll make it again if they call you regularly.
My mum, an incredible cook and baker, grew up in Vancouver, B.C.. She called this "Canadian Pudding". She told me that, as a child of the Great Depression, experiencing this biscuit "batter" with boiling water/sugar poured over it and baked until the house was fragrant was a luxury she always treasured. I have her recipe cards with a lemon variation and an apple cinnamon one in addition to the raisin version you made. It's major comfort in a bowl Thank you for sharing the memories!
I have a lemon tree, and would love to lsee the recipe for the lemon version, please - and the cinnamon one, too, if you don't mind! =D
I don't have a tree but I would like to see the lemon recipe as well. Anything lemon is for me. Thanks! 😊
This is the 3rd recipe in 2 days that I've stumbled across that I used to make years and years ago and had forgotten about. Thanks so much!!
me too!!!
omg! I have literally been asking friends, family, scouring the internet for this recipe my Mom use to make many years ago! Thank you!😊❤️
What were the other two?
I LOVE OLDER RECIPES. THANK GOD FOR OUR ELDERS❣ THIS IS JUST ONE OF MANY REASONS TO RESPECT AND LOVE THEM!
🙏🏼😇📖🕯
This is very close to a pudding my own mom used to make, calling it Hasty Pudding. The differences that I see are that she used no baking powder or buttermilk, and added rum or rum flavoring to the sauce along with the nutmeg and cinnamon.
My Mom and Auntie's called this 'radio pudding' they got the recipe off the radio back in the early 50's.
Also known as Pudding Chomeaur, an old French Canadian recipe!
Thank you for sharing your recipe! 😊😊😊😊
Excrllent! Thank you for sharing this!! My mum made a very similar version she called cottage pudding - the sauce went into the pan first, and then a 1-egg cake batter was spooned into it. Now I need to make some! Childhood calls! 😊
My grandfather's Poor Man's Pudding wasn't like this. My "Pops" was 94 when he passed away in 1985. He always made his pudding every Christmas and off and on during our winters. Though I don't have his recipe (my cousin has it), I do remember it contained flour, molasses and raisins. I'm sure there was a liquid used to mix it. Then he would grease and flour the inside of a sack he made out of a sailcloth-like material that was non-porous. Then he tied the sack up tight and boiled/steamed it in a large stock pot. The cooked pudding actually looked like a loaf of brown bread, but had that steamed pudding texture. The pudding itself was not all that sweet. It was the sauce (1 and 1/2 cups sugar, 1/2 can evaporated milk, 2 T butter and small capful pure vanilla extract. Cook until sauce thickens and the sugar is dissolved) that supplied the sweetness. Us kids always had to have extra sauce over our slice of pudding. Sadly, this is one of my childhood memories that isn't made anymore.
You better hurry up & get the recipe from your cousin or you'll regret it later! I got my grandma's old handwritten cookbook & typed up the recipes & gave a copy to all my family.
It sounds like some sort of steamed pudding,I thought of maybe a clootie dumpling at first but it doesn’t have sauce and it’s a Scottish recipe if I remember correctly.
@Sheepie Mezz Yes, it was like a steamed pudding. Don't know where he got the recipe from. Could have been from his mother. But sadly, there is no one left who I can ask.
@@patriciakeith6755 look up clootie dumpling and see if it look anything like you remember. It’s a Scottish thing but could be what your thinking or may lead you to other things.
I love this! I remember our French-Canadian neighbours made this weekly. So yummy!
Found this video purely by accident and I’m so glad I did because I love bread pudding. This recipe is so simple. Only a few ingredients that I already have in my pantry. Except for the nutmeg which I don’t care for. Anyway, this is also something I can put together quickly in my limited space too. There are a lot of things I can’t cook because I simply don’t have the space. Thanks for this.
Stephanie, is it ready-ground nutmeg that you don't like, or freshly-ground nutmeg, or both?
If you've ever grated a whole nutmeg, you'll know that it's unrecognisable as the same spice as the one you can buy ready ground.
I substitute cinnamon or coriander for nutmeg.
This isn't bread pudding.
I will definately be making this.
Saved to recipes and subscribed.
Thank you.
My mum made a similar dessert, called Half-Hour Pudding. The base was more like a thick cake batter and the sauce was similar. We loved it.
This looks delicious and so simple.
Thank you from Australia. 😊❤
I live in Montreal and we used to eat this. We didn't add cinnamon, nutmeg, or dried fruits. It was also made with maple syrup sometimes. It's called pudding chômeur in French (jobless person's pudding)
Yes! My grandmother was from Quebec and my mom made this often. We called it "Grandpere's". Must have been our family's name for it.😂
I. Enjoyed the poor man’s dessert so much.will try it tonight. Thank you so much😅
You had me at cinnamon. I’ll definitely try this. Thank you for sharing your nanny’s recipe!
I am a 4th generation baker and have never heard of this particular recipe. I cannot wait to try it! Thank you so much for sharing.
I love bread pudding. My dad is gone now.... he would be 104 this year if alive. We had a family restaurant and he was chef. He would make all sorts of unusual dishes to use what he had. Thank you thank you for the recipe and memories!
Why have I never heard of this pudding? It looks delicious. I will try this. Thank you for sharing the recipe.
Thank you for the recipe 😊
I'm from the province of Quebec in Canada and we have the same called "pudding chômeur" and its made with hot maple syrup 👍
Just no raisins or cinnamon but quite interesting to see as an add on and try
Thanks again 👍
C’est exactement cela que j’allais dire!!
Top it with some unsweetened whipped cream.
Yum!!!!!!!!!!!!!!!
J’allais dire…ma grand-mère faisait toujours le pudding chômeur, son dessert préféré d’enfance. Un doux souvenir.
Weird...I'm french Canadian and we do it with brown sugar , not syrup. Syrup is too expensive to be in a puddi g chomeur lol
Looks a lot like bread pudding. I'm going to have to try this
This was a staple when I was a kid in the late 50s. My Mom made this often (without raisins) for a family of 8 when my Dad was stationed in Bagotville, Quebec for 7 years. I remember it as being delicious and never enough. 😊
Did you need to reduce any liquid when deleting raisins?
@@vickihandel3620 Hi Vicki. My Mom made this in the 50’s so I don’t know but I would think as in making butter tarts, you can add raisins or not without any variation to the recipe. Good luck.
I have never heard of this. Certainly worth a try. I will make with nuts. Thank you.
From a 🇬🇧 UK born South Asian, this looks amazing, im going to try this recipe and share its with my neighbours. Thanks for sharing the recipe and the fact its an old family favourite means we must pass this on. Would be a shame to see it disappear. The recipe not the pudding lol 😂❤
My mother made a pudding similar to this and we called it float pudding and it floated on top of the sauce and we added whatever fruit which was available and currants where often used if we didn't have raisins and golden raisins where often used as well.
Basically it was a treat made from scratch that kept our young family go and costs very little to make.
Thank you for sharing your story and your recipe looks amazing..
I have never seen anything like this in my life. I am more than intrigued! I’m so glad I came across your video. I will have to try this! Thanks for sharing, what to me is, such a novel recipe!
Never heard of this but it looks soooo delicious with all the raisins and gooey sauce. Thank you.👍
Looks like something I will love.
I freeze my butter and use a grater
This turned out so yummy. I used apricots, pecans, & buttermilk. This will be one of my "go to" snacks from now on. Thanks for sharing! 👍👍👍
Oh my.......I just bought a huge thing of Apricots from Costco.....pondering what am I going to do with all of these apricots other than waste them. BAM your comment is golden. Thank you C.Hay
You could also use the apricots to make homemade granola-bread.
I love making homemade granola-bread with dates &/or dried apricots, &/or dried cherries, &/or chocolate chips for breakfast for the week. So delish!
My Granny used to make this and was so delicious, she used to smack out little hands to keep us out of it until it cool enough to eat. lol She also made a chocolate bread pudding that was the same way. Thanks for sharing brings back great memories. You have a great day
Chocolate bread pudding was the number 1 pudding in my family. Fresh out of the oven with a little butter on top. Soo good! I will try this one. It sounds good.
I remember my Grandma making this for desert when I was a little girl. We all loved it so much. I have been looking for this recipe for so very long. Thank you so much for posting this recipe! ♥️♥️♥️🙏🏻🙏🏻🙏🏻♥️♥️♥️
looks amazing, will be trying it soon
I cannot ✋ wait to try this. We are starting our winter season here in South Africa and this is the perfect treat for a cold day. Thank you so much for sharing with us. Something that is affordable and delicious. 🙏😁🎍💝
I'm in Citrusdal and it's getting JOLLY COLD here right now with a lot if rain. I'm thinking just the same as you!
I'm going to make mine with Amasi instead of buttermilk - it's just the same almost but much cheaper!
Hello Sir, i suddenly came across your video last night and i right away fell in love with this recipie.
It came across so easy and simple and i love that!
It just took it out of the oven about an hour ago 🥰
I have used dates instead of raisins bcos i didnt have them.
But other then that, i did and used exactly everything as you said and my daughter and me just finished our first lil piece and im in dreamland really ❤🥰
It is soooo yummy and i thank you so much for the tutorial!
Well done Sir👍🏼
Really appreciate you atarted with a list of ingredients
That looks delicious! I think I would just have to make sure it's still warm and add a small scoop of good vanilla ice cream to it. Anyway, I'm going to try it. Does it keep, or am I going to have to eat that whole pan at once. That might just be dinner. LOL! You got a new subscriber, too.
Seems like a warm brownie pudding cake, similar concept
So interesting how names occur. I think it has something to do with the depression in the 1930s. My mother always spoke of recipes using eggs as being expensive, and I grow up in Namibia! So a heap pudding for us was one which had no eggs. I look forward to making this. Thank you for sharing.
This is funny to me. I live in Canada, my mother grew up in the depression on a farm. They had lots of eggs but an orange was a rare treat seen only at Christmas time. Recently I saw an old newspaper from the thirties with a grocery ad, a dozen eggs and a dozen oranges cost the same! But you can't grow oranges in the back yard like you can raise chickens lol.
Can't wait to try this. I bought powdered buttermilk so that I would always have something on hand and not have to run to the grocery. I've never used powdered buttermilk before, so this is an excellent place to try it for the first time. Love the fact that you demonstrate in person and add in your tidbits of information. Also love the recipe card graphic in the beginning. Not only was it warm and cozy because it harkens back to the days when women actually had real recipe cards, but all I had to do was take a screenshot of the recipe card to capture all of the information in a photo. No scrambling to write it down on a piece of paper. Easy peasy. Thank you!
Fantastic
I took a screenshot as well!
We always poured cream on it while warm. So yummy!
We did too!
Looks so good. Thank you.
Love old time recipes. Definitely going to make this! Thanks for sharing 👍
I just stumbled across your channel this morning! I am for sure gonna try this, it looks sooo good!! Thanks for sharing!! I love old time recipes!! 😊
These recipes from years gone y are the best, looks delicious, thanks for sharing!
I have had a similar dessert in Amish communities in Illinois, Indiana, and Pennsylvania. The Amish version is often called cinnamon pudding, which contains no raisins but, obviously, more cinnamon in both the batter and the sauce. If I’m not mistaken, it also includes vanilla in both components. I love these wonderful, easy puddings.
Does it reduce any liquid without the raisins? I can’t eat raisins and generally add cooked apples to almost cooked stage. TY in advance
My mom made something similar only chocolate. We called it upside down magic fudge pudding. We were amazed that the liquid and the base switched places in the over. We didn't have a lot of money but mom always had the ingredients in the pantry. So many great memories. I'm gonna try your version. It looks delicious
Do you have the recipe for it? We make Chocolate Self Saucing Pudding which sounds similar. I also loved that the liquid poured on top became the chocolate sauce on the bottom. Happy to share my recipe if you'd like.
That looks remarkably delicious!
I love that you give the ingredient quantities out loud and that you are not afraid just to mix things with your hands! Pudding looks yummy and dead simple even though I am the kind of cook that always messes with the original recipe.
That looks over the top. I will definitely make it, with small personal tweaks. I love the cake puddings! Dates & nuts!
Looks delicious gonna try for sure. Thanks to your nanna
I love old recipes that have been passed down with love and memories and this keeps them with us always ♥️🙏🌹😊👏☀️☕️
My Mom used to make it too. I'm 77.
Thank you for sharing this! I cannot wait to try it.
Oh my that looks wonderful!
Looks fantastic! Am definitely going to try it!
Truly appreciate the way you lay out your ingredients is in a very visible easy to follow way. Thanks very much! Wish more bloggers would take this tip from you.
The Nobel Crmd that you for sharing a wonderful memory and a recipe that your nana used to make. :)First off I will try this recipe just as it is and see how it tastes before I even remotely suggest what else should of been added. And after reading the comments found a recipe for Amish Cinnamon Pudding that was made in Illinois because I love cinnamon then will also try the the chocolatey one but will bake it in the oven as I am not fond of microwave baking and finally use the suggestion someone mentioned and add vanilla, dried cherries and walnuts or vanilla, dried craisins and pecans (taking out the raisins) and make it. And use aluminum foil pans with parchment paper so I can send left overs home with my friends also known as taste testers/victims.
Looks great & I'm sure it tastes great too so yes, I'm making it this weekend. Thank you for sharing.👍
Wow, stunning Pud , takes me back , delish
Colour me surprised, but this recipe looks an awful lot like a very traditional Québec dessert, also named the exact same way, “pouding charmeur” although the way my gran and my mom makes it, it’s with stale bread, soaked in custard, spices are the same, and raisins too...
I always find it super neat to stumble upon related old recipes!
Looks so delicious. And I can see adding a little ginger. Or substituting almond flavor, adding vanilla. Lots of options.
Thank you for sharing. This looks delicious! I make some that are similar. One is chocolate and another is lemon. You can bake in the oven or microwave as well. These old time desserts are so good.
Surprisingly great recipe !
I remember a similar Bisquick pudding recipe called Ranch Pudding. My mother made it when we were young. So yummy. You can make buttermilk from plain milk by mixing a tablespoon of either vinegar or lemon juice with a scant cup of milk. Mix it well and then let it sit for 5 to 10 minutes.
It looks amazing!
love the oven mitts... the puddin looks fantastic!!!
Love this poor man's pudding have heard of it but havn't had it. 😮
Looks flavorful!😋
God Bless You, thanks for sharing.💞🙏🏽💞
Looks wonderful.
I've been making the choc. version of this forever!! Thanks so much for this version!!❣️😉
Looks so delicious. I’m going to make this for family movie night at home. My grandkids look forward to grandma’s cooking and baking. Thank you for sharing this recipe.
Love this simple recipe
A blast from my past. I want to make this soon. 😋
My mom used to make this for us. She was a wonderful baker but this simple recipe was a fave.