Raspberry Pudding with Raspberries Sauce / Bringebærpudding med Bringebærsaus

A lean dessert recipe found on frukt.no
Raspberry Pudding with Raspberries Sauce / Bringebærpudding med Bringebærsaus

A lean and tasty dessert made from vanilla quark or yogurt and raspberries. It can be cooked well in advance and decorated just before serving. The dessert can also be served in glasses.

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Grandmother’s Cream Pudding with Strawberries / Mormors Fløtepudding med Jordbær

A traditional Norwegian dessert recipe found on  frukt.no
Grandmother’s Cream Pudding with Strawberries / Mormors Fløtepudding med Jordbær

Cream pudding is a dessert that awakes nostalgic memories in most
Norwegians. Really a dessert worth serving your guests.

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Chocolate Masquerade Pudding / Sjokolade Maskeradepudding

A dessert recipe found in “Baker’s Favourite Chocolate Recipes”
published in 1936

Chocolate Masquerade Pudding / Sjokolade Maskeradepudding

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Chocolate Stout Pudding / Sjokoladepudding med Guinness

A recipe for a dessert full of flavour found on food52.com
Chocolate Stout Pudding / Sjokoladepudding med Guinness

A rich dark chocolate pudding that puts the store-bought version to shame. Why you’ll love it: You can never go wrong when pairing chocolate with more chocolate. Where this pudding exceeds the choco-norm is in the depth of flavor created by the addition of crisp, slightly bitter stout. Each bite hits the perfect balance between sweet and bitter – the only drawback is waiting for it to cool.

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18th Century Sippet Pudding / Sippet Pudding fra det 18de Århundre

A classic breadpudding recipe fond on  recipes.history.com
18th Century Sippet Pudding / Sippet Pudding fra det 18de Århundre

Bread pudding lovers will smack their lips at this recipe. Simple but hearty, it combines basic ingredients to make a dish that is rich and satisfying. The sauce is the crowning touch.

18th Century recipe

Cut a loaf of bread as thin as possible, put a layer of it on the bottom of a deep dish, strew on some slices of marrow or butter, with a handful of currant or stoned raisins; do this until the dish is full; let the currants or raisins be on top; beat four eggs, mix them with a quart of milk that has been boiled a little and become cold, a quarter of a pound of sugar, and a grated nutmeg — pour it in, and bake in a moderate oven — eat it with wine sauce.

— Randolph, Mary –  “The Virginia Housewife”

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Orange Cream Custard / Kremet Appelsinpudding

A dessert recipe found in “Each Taste a Treat –
97 Delicious Recipes”  published by
Borden’s Condenced Milk Company in 1929

Orange Cream Custard / Kremet Appelsinpudding

Another dessert based on oranges for you here, way back from
the roaring twenties this time- Ted

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Scottish Heather Honey Sponge / Skotsk Lynghonningpudding

A traditional Scottish dessert recipe found on BBC Food
Scottish Heather Honey Sponge / Skotsk Lynghonningpudding

There’s nothing to compare to the light, fluffy texture of a steamed sponge pudding. Golden syrup is a classic addition, of course, but you will love this version, which makes the most of the fragrant flavour of Scottish heather honey. Any other well-flavoured honey will work well too.

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Baked Cup Custard / Ovnsbakt Vaniljepudding

A dessert recipe found in “Borden’s Evaporated Milk Book
of Recipes” published by Borden’s Condenced Milk Company
in the 1930s

Baked Cup Custard / Ovnsbakt Vaniljepudding

A delicious baked dessert sweetened with sugar, maple syrup or honey.

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Caramel Pudding / Karamellpudding

A dessert recipe found in “Condenced Milk and
its use in Good Cookery” published by
Borden’s Condenced Milk Company in 1927

Caramel Pudding / Karamellpudding

A nifty way to make caramel pudding, but it takes two and a half hour. On the other hand there is hardly any work involved at all. Just checking the water level in the saucepan from time to time.

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Eighteenth Century Sickbed Custard / 1700-talls Sykeleiepudding

An eighteen centure sickbed recipe found on Revolutionary Pie
Eighteenth Century Sickbed Custard / 1700-talls Sykeleiepudding

Karen Hammonds who runs Revolutionary Pie writes: Modern custard recipes usually call for vanilla, but that wasn’t used in America in colonial times. Thomas Jefferson first brought vanilla beans back from France in the 1890s, and as Richard Sax noted in Classic Home Desserts, vanilla extract wasn’t widely available until the mid-19th century. Eighteenth-century custards were flavored with wine or brandy, tea, or spices. I added nutmeg to Simmons’s recipe since it seemed so bland — but I guess that was sort of the point.

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Loudoun’s Apple Pudding / Loudouns Eplepudding

An 18th centure dessert recipe found on evolutionarypie.com
Loudoun’s Apple Pudding / Loudouns Eplepudding

Karen Hammonds who runs https://revolutionarypie.com writes: John Campbell Loudoun’s apple pudding recipe first caught my eye because it was written in verse. A rarity today, rhyming recipes were common in the 19th and early 20th centuries, when they were supposedly used by housewives to help them remember recipes. Loudoun’s poem, attributed to him by Kristie Lynn and Robert Pelton, authors of The Early American Cookbook, is much older, dating back to the 18th century.

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Colostrum Pudding / Råmelkspudding

A traditional Norwegian farmhouse dessert recipe found on bygdekvinnelaget.no
Colostrum Pudding / Råmelkspudding

Here is a traditional Norwegian recipe from Upper Sogndalen Country Women Society. In the old days colostrum pudding was a dessert always served after calving. Today there is hardly dairy farmers left in Upper Sogndalen. It does not matter if it’s not the first milking, the pudding sets, and it pudding freezes well.

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Old Fashioned Tapioca Pudding / Gammeldags Sagogrynpudding

A classic dessert pudding recipe found on food.com
Old Fashioned Tapioca Pudding_food-com_post

Tapioca is a starch extracted from the root of the plant species manihot esculenta. This species, native to the Amazon, Cuba, Puerto Rico, the Dominican Republic, Honduras, and Venezuela is now cultivated worldwide and has many names, including cassava, bitter-cassava and manioc.

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Sack Posset – A Rich Pudding To Cure All Ills / Sack Posset – En Rik Pudding Som Kurerer Alle Onder

A fascinating 16th century recipe found on theguardian.com
sack posset – a rich pudding to cure all ills_post

Although similar to a syllabub, posset is much richer because it is more like a custard than a cream. Possets were served in ceramic posset pots, which looked a bit like a teapot with two handles. They were usually very decorative and extremely expensive to buy. This dish is therefore one of a high standard. Posset was originally more of a drink than a pudding and was often given to people in rich households when they were feeling unwell.

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The recipe is from: The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened, commonly known as The Closet Opened, an English cookery book first printed in 1669. It is supposedly based upon the writings of Sir Kenelm Digby, being as the title page states “published by his son’s consent”.

The book gives recipes for traditional English dishes such as meat pies, pasties and syllabub, but also reflects on Digby’s travels around Europe, with recipes such as “Pan Cotto, as the Cardinals use in Rome”. The book echoes an earlier age with some hundred recipes for brewing mead and metheglin.

Traditional British Queen of Puddings / Britiske Tradisjonell Queen of Puddings

A traditional British recipe found on about.com/food/
Traditional British Queen of Puddings_britishfood.about_post

Queen of Puddings is so worthy of its name, a pudding filled with lovely ingredients and crowned with a layer of soft chewy meringue. As you can see from this recipe, it is quick and easy to make, is comforting yet not heavy.

The bottom layer of the puddings is made from eggs, milk, sugar and breadcrumbs with a topping of meringue; fruit is added either in the base of the dish or between the base and meringue; the choice is yours.

Use a thick layer of jam, any fruit preserve, a compote  of seasonal fruit, lemon or fruit curd – even marmalade. The variations of Queen of Puddings are endless. Enjoy

Queen of Puddings is also known as Monmouth Pudding and Manchester Pudding though these are ever so slightly different.

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