Friday, January 25, 2008
Honeycomb Pudding from Grandma J's cookbook
Note to Library Lady, 3/10/13 - I went to publish your comment that was in moderation and I think I must have deleted instead - and I hadn't even read it properly! :( You were saying that you think this recipe actually originated with someone in your family? Love to read the story if you'd have the patience to re-type!
I found myself wanting a comfort dessert tonight.
I had some fun plans for the weekend but they're all probably not going to happen now because I came down with a stupid cold yesterday. It wasn't bad enough to warrant staying home from work but it is bad enough to warrant not going up to CT to see TQ, or go to the pool, or anything. Sniff, boo hoo. Poor me.
Lucky for me, I'd made a big pot of chicken & duck soup recently, so at least I have good feed-a-cold dinner food, but for some reason tonight I was really craving something molassessy, like in the Indian pudding family. I pulled out Grandma J's All-New Fannie Farmer (circa 1959 & my personal motherlode - or grandmalode - of recipes full of comforting buttery goodness) and scanned the custards & puddings section while I had my soup. Naturally there was a recipe for Indian pudding. 2 in fact. But that stuff turns out to be a little more complicated & time consuming to make than I felt like dealing with - but on the next page over there was a beautifully simple recipe for something called Honeycomb Pudding, so I made that and it was just what this sniffly singleton wanted, the whole thing mixed up quick & not a lot of pots & pans to wash. Really perfect. And it came out kind of attractive, too, so I thought I'd do a Rosie-esque "Food Porn Friday">post.
Here is the screamingly simple recipe:
Set oven at 350 degrees fahrenheit (sorry, I thought for a second about translating for the rest of the planet, but I'm fading pretty quickly here)
Butter a 2-quart baking dish.
1 cup sugar
1 cup flour
1/2 tsp baking soda
1 cup molasses (mmmmm, molasses...)
1/2 cup butter, melted in 1 cup lukewarm milk.
Beat thouroughly. Stir in
Pour into baking dish. Bake until firm (about 45 minutes).
I threw in some cinnamon and cloves, that was good, nutmeg & ginger would also go well, the recipe started with a suggestion of adding nuts, raisins or dates.
Nice thing for a single person is that the recipe halves beautifully; if you had a small enough baking dish you could even quarter it & that would be plenty. The recipe claims to serve 6, but it comes out very moist, rich and sweet and unless somebody had a seriously over-the-top sweet tooth, I think I could've served at least 4 people, maybe more, maybe even 6 if they'd had a good dinner, out of my half recipe. The recipe also suggested serving with lemon sauce or whipped cream & that WOULD be good, a nice tart lemon sauce or a totally unsweetened whipped cream would balance the sweetness nicely, but toppings were just way beyond tonight's ambition level.
Blogging about it, though, is not. I love simple recipes & I think I'll do this one again.
BTW, you can't quite make it out in the picture but it does end up with an interesting honeycomb-like effect going on in places.