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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Traditional Norwgian Cream Ring / Fløterand

A classic Norwegian dessert recipe found on matprat.no
Traditional Norwgian Cream Ring / Fløterand

Cream ring is a type of cream pudding where the cream should not be heated during the cooking. The ring taste deliciously with a fresh touch that goes perfectly with fruit and berries and of course fruit or berry compotes

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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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Pabst-ett Frozen Peach Custard / Pabst-ett Frossen Ferskenpudding

A dessert recipe found in “Recipes the Modern Pabst-ett Way”
published by the Pabst Corporation in 1931

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Pabst-ett was a cheese prodused by Pabst brewery during Prohibition. Many breweries turned to alternative pruducts back then.  After Prohibition ended in 1933, Pabst sold the cheese business off to Kraft who continued to produce Pabst-ett cheese until at least the late 1940’s. If you want to try your hand at this recipe, use any cheese to your taste you think might go well with the rest of the recipe ingredients.

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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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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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Depression-era Blueberry Pudding / Blåbærpuddung fra De Harde Tredveåra

A dessert recipe from harder times found in
Bite From The Past
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The girl who runs Bite From The past writes: A librarian friend of mine recently came across a cookbook in our collection that she felt I had Depression-era Blueberry Pudding_ill_thumb[22]_thumbto know about! It is “The World’s Modern Cook Book and Kitchen Guide for the Busy Woman” by Mabel Claire, published in 1932. It’s got beautiful typeset that makes you want to bob your hair, grab your heels and gloves, and hop a train into the city.

But a close look through the recipes reveals less than glamorous times for American housewives, who struggled to stretch food dollars in the midst of one of the greatest economic calamities of our country’s history. The book is full of recipes for casseroles, potluck desserts, and dishes made with cheap commodities like eggs, oats, and noodles. I wonder if the women who cooked from it thought, as I do, that it does a good job of making frugal cooking look fancy.

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Old Fashioned Tapioca Pudding / Gammeldags Sagogrynpudding

A classic dessert pudding recipe found on food.com
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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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