Tasty American Pudding From 1941 Honey Cookbook

American Pudding From 1941 Honey Cookbook
Welcome, friends, to another delicious episode of Sunday Morning and the Old Cookbook Show. Today, we're delving into a culinary time machine, exploring a recipe from the 1941 cookbook "Old Favorite Honey Recipes," brought to you by the American Honey Institute. This cookbook, originally published during the Great Depression, aimed to show folks that there was a local, readily available source of sugar - honey!

In the beginning, the book offers valuable hints on how to incorporate honey into your baking and what changes are needed in recipes to do so. Of course, it encourages you to try out the recipes provided in the book. The book also provides insight into the chemical composition of honey, which is quite fascinating. Did you know that honey's composition is similar to high levulose corn syrup, including the amount of levulose?

Now, let's get down to business. We're going to whip up a delightful treat called "American Pudding." It's a simple yet intriguing recipe. The process starts with creaming some butter, mixing in sugar, and combining flour, salt, and baking powder. Then, the dance begins, as we alternate adding milk and flour, creating a cake-like batter.

Next up are "currants," but hold on, these aren't the black or red currants you might be thinking of. In North American or English recipes, "currants" usually refer to Corinthian raisins. So, we'll toss those into the mix, along with some lemon zest for that zesty kick.

Now, we have a buttered baking dish ready to go, and it's time for the star of the show: honey! We're using a lighter-flavored honey today. The honey is combined with butter, a pinch of salt, and just-boiled water. Pour this delightful mixture over the batter, and it's time to preheat the oven to 350F. Be cautious and place a baking sheet underneath in case it bubbles over.

The oven beckons, and you should bake this creation for 40 to 45 minutes. Once done, let it cool for a bit. This dish is known as an inverted pudding, where the cake rises to the top, and a heavenly sauce forms at the bottom.

And there it is, our American Pudding, or as we'd like to call it, a magical blend of sauce and cake. It's no surprise that honey is the star here, adding a unique sweetness that's pleasantly different from sugar. The currants provide a delightful contrast, and the lemon zest, well, it's there for a reason.

So, why not give this delightful and not-too-sweet treat a try? You might consider adding some dried fruits like apricots or cranberries for an extra twist. Don't forget to serve it warm with cream to cut through the sweetness. Thanks for joining us on this culinary journey, and we'll see you again soon for more delicious discoveries!

American Pudding
cup sifted flour
1 teaspoon baking powder
teaspoon salt
4 tablespoons butter
cup sugar
cup milk
4 tablespoons currants
1 teaspoons grated lemon rind
cup honey
1 cups boiling water

Sift flour once, measure, add baking powder and salt, and sift again. Cream 2 tablespoons of the butter, add sugar gradually, creaming after
each addition. Add 2 tablespoons of the milk and beat thoroughly. Add flour, alternately with remaining milk, a small amount at a time, beating after each addition until smooth. Add currants and lemon rind. Turn into well-greased baking dish, 8 x 8 x 2 inches. Combine remaining butter, honey, water, and dash of salt. Pour over batter. Bake in moderate oven
(350 F.) 40 to 45 minutes. Serve warm with cream.
Approximate yield: 6 portions



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