DEPRESSION ERA PUDDINGS - PART TWO
DEPRESSION ERA CARAMEL PUDDING
Or sometimes called “Burnt Sugar Pudding”, had a distinctive caramelized sugar flavor.
1 c. sugar - in heavy pan until caramel color
1 c. water, stir to dissolve
1 c. milk and bring to a slow boil
2 T. cornstarch in 1/2 c. water
Add to milk mixture and simmer until it thickens.
DEPRESSION ERA VELVET PUDDING
Whenever flour was used to thicken those puddings they became smooth and velvety like this pudding named for it’s texture.
3 T. butter
3 T. flour - stir well ove low heat
2 c. milk - all at once stirring continuously. Cook a few minutes.
1/4 c. sugar
Some cinnamon - to taste
Good as is or with cream.
DEPRESSION ERA BROWN SUGAR CORNSTARCH PUDDING
1 c. brown sugar (some recipes used 1/2 c. or 2 c.)
4 T. cornstarch
1/2 c. cold water
Add to: 1 1/2 c. boiling water
Cook till thick and smooth, while stirring; add vanilla and nuts. SErve in berry dishes with cream.
DEPRESSION ERA BROWN SUGAR BUTTER SAUCE
1/2 c. brown sugar
2 T. cornstarch
1/2 c. cold water
1/2 c. boiling water
Cook till syrupy, about 5 minutes. ADd vanilla, butter and pinch of salt, cool.
DEPRESSION ERA BUTTER SAUCE:
Recipe same as above but uses white sugar.
DEPRESSION ERA COTTAGE PUDDING
Ladle butter sauce over dry cake. Best served with warm sauce. Berries were added for further enjoyment.
DEPRESSION ERA RHBARB PUDDING
Another inexpensive pudding to “fill the cracks” was this simple dessert. Cook young rhubarb until tender. Sweeten to taste (or however much sugar you could spare). Thicken with a little cornstarch mixed with water. Cook 1 minute longer. Serve cold with cream.
DEPRESSION ERA POOR MAN’S PUDDING
1/3 c. brown sugar
1 c. flour
1 t. baking powder
1/2 c. milk
Spread in baking pan.
1 c. brown sugar
2 c. hot water
1 T. butter
1/2 t. nutmeg
Pour over batter and bake at 350* F. for 1/2 hour.