Custards & Puddings Archives

November 9, 2004

Apple Pudding no.1

Half lb of mashed apple
Half lb butter
Half lb sugar
5 eggs
2 tablespoon brandy (or rose-water)
Half a nutmeg
1 pastry crust

Peel apples and core them; cut them in small pieces, and stew in very little water til they are soft. Pass them through a sieve to free them from lumps. Beat the butter and sugar smooth, whisk the eggs and add to it; then stir in the apples (which should be half a pound when mashed), brandy (or rose-water) and nutmeg. Cover your pie plates with a rich pastry crust and bake in moderate over.

November 10, 2004

Homemade Vanilla Custard & Strawberries

The Custard:
3 eggs beaten
3/4 cup sugar
1 tablespoon all-purpose flour
2 cups milk
1 cup whipping cream
1 teaspoon vanilla extract
The Strawberries:
You can slice fresh strawberries onto custard or you can make this strawberry mixture:
1 quart of strawberries (crushed)
1 cup sugar

Combine eggs and sugar in top of double boiler; beat well. Add flour , stirring until smooth. Gradually add in milk and whipping cream. Cook over boiling water, stirring constantly with a metal spoon. 10 minutes or until mixture thickens and coats the spoon. Remove from heat; stir in vanilla. [Note: For those like me who don't have a double boiler just use a small pan on the bottom with water and place a medium or larger pan on top to cook the ingrediants. Pour mixture into six 6-ounce custard or dessert cups. Cover and chill throughly.
Mix strawberries & sugar and then spoon into custard. Serve chilled for best results. Yeilds 6 servings

November 27, 2004

Baked Rice Pudding

1/2 cup uncooked rice
2/3 cup molasses or cane syrup
1 teaspoon cinnamon
1 teaspoon salt
1 tablespoon butter
4 cups milk

Stir together all ingredients, except milk. Once thoroughly mixed add in milk. Stir well. Preheat over to 350 Fahrenheit. Bake first hour stirring occasionally. Then finish baking until firm, which for me took a total of about 2 hours.

Here is the original recipe:
Baked Rice Pudding. One gill of rice; two thirds of a cup of molasses; one tea-spoonful of cinnamon; one of salt; a small piece of butter. Stir this together, and add a quart of milk. Bake this in a moderate oven. Stir it occasionally for the first hour. Bake three hours.

May 14, 2005

Old World Maple Bread Pudding

1 loaf Ecce Panis Country Wheat (16oz)
[ a simliar loaf can be substituted]
2 cups of milk
1 1/2 cups sugar
1 stick of softened butter (1/4 lb butter)
3 eggs
1 tablespoon vanilla
1 tablespoon cinnamon
1 or 2 tablespoons maple syrup

Slice and crumble bread. Place in a large bowl. Add sugar and softened butter to bread. Scald milk and pour hot milk over the bread mixture. Beat the 3 eggs and then pour into bread mixture. Add your vanilla, cinnamon, & maple syrup. Mix throughly. Butter an ovenproof casserole dish and pour mixture into it. Preheat oven to 350 and cook for about a little over an hour. Pudding should be very firm.

Notes: I bought the bread for only .59 cents as day old product. Look for deals like that on "stale" bread ~ they make great puddings. I like a firm, not really wet bread pudding and this one fits my tastes well. I GREATLY altered an 1840's recipe for this one.

February 3, 2006

Rice Pudding

1/4 cup butter
1 cup sugar
3 eggs
2 1/2 cups cooked regular rice, cooled
3 cups milk
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 tablespoon molasses
2 tablespoons whipping cream (optional)
3/4 cup grated coconut (optional)

Preheat oven to 325 degrees. Then take a 12x8x2 baking dish and add the butter and place in preheated oven. Heat until butter melts. Beat eggs in a large bowl, then gradually add sugar - beating well. Stir in milk, rice, vanilla, cinnamon, salt, nutmeg, molasses, and whipping cream if desired. Pour mixture into baking dish, sprinkle coconut over top if desired. Bake uncovered at 325 degrees for 1 hour. Yields 10 servings.

January 30, 2007


This is a handwritten receipe from an old cookbook( dated 1824) that is in my collection. Though I dont believe this recipe is quite this early I do believe it is Victorian in age.
It did not give directions but I will improvise. This is a serious amount of pudding being made.

11 lbs fruit (raisins & currants)
6 lbs suet
8 lbs flour
1 lb bread crumbs (or add l lb flour)
1 lb candied fruit
1 lb sugar
36 eggs
1 pint Brandy
2 nutmegs
1/2 packet mixed spice

Mix all together. Put a pudding cloth over it put it into boiling water, boil for 4 hours.
NOTE: A Pudding cloth is a foot-square white cotton cloth that is placed over the bowl and then tied with ordinary string that is untreated and unmeltable. Caution must be taken to remove the bowl from the boiling water.

December 4, 2009

Banana Cream Pudding


1/2 cup sugar
3 tablespoons cornstarch
3 cups milk
2 eggs, beaten
1 tsp vanilla
4 bananas, sliced
1 {12oz} box vanilla wafers
1 or 2 cups whipped cream

Mix the sugar with cornstarch in a double boiler. Next, stir in milk - mixing well. Now add the eggs and blend well. Cook in the double boiler, stirring constantly with a spoon, until the pudding becomes thick and can coat the spoon. When it's finished add in the vanilla. Set aside to cool to room temperature. When it's cooled down proceed with putting your banana pudding together.

Line a large bowl or dish with about 1/2 of the vanilla wafers. Next add 1/2 of the banana slices and arrange on the 1st layer of vanilla wafers. Spoon over 1/2 the pudding on top of the bananas. Add 1/3rd of your whipped cream {I used the can variety for a shortcut}. Now repeat your vanilla wafer, banana slices, pudding and whipped cream layers. I had a few cookies left over so I added them to the top. I also sprinkled the crumbs of the cookies on top as a finishing touch.

Cover and set in fridge to cool several hours before eating.


Enjoy the old fashioned way of things? Interested in the Victorian era? If so have a browse around our other site A Victorian Passage. Updated Regularly!

About Custards & Puddings

This page contains an archive of all entries posted to Hearth and Home in the Custards & Puddings category. They are listed from oldest to newest.

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