Do you have a hand me down recipe called Brown sugar pudding?!
It was one of those desserts that tasted god but a child's taste buds were not developed for it.
I have searched, but not with much luck.
Answers: My Gram used to make a pudding cake with Black Walnuts in it. It was very rich and very balck walnut-y.
It was one of those desserts that tasted god but a child's taste buds were not developed for it.
I have searched, but not with much luck.
Here you go:
MOM'S BROWN SUGAR PUDDING
1 c. brown sugar
1 1/2 c. boiling water
1 tbsp. butter
1/2 c. brown sugar
Pinch of salt
Vanilla
1 c. milk
1 1/2 c. flour
2 1/2 tsp. baking powder
1/2 c. raisins
1/2 c. walnut meats
Simmer on low heat 1 cup brown sugar, water and 1 tablespoon butter. Put hot syrup into buttered baking dish first. Mix remaining ingredients and drop batter by spoonful on top of syrup. Bake in oven at 350 degrees until golden brown and doesn't stick to a toothpick.
GRANDMA'S BROWN SUGAR PUDDING
SYRUP FOR PUDDING:
1 c. brown sugar
2 c. boiling water
Pour water on brown sugar and let dissolve in cake pan.
CAKE MIXTURE:
1 c. brown sugar
2 tbsp. shortening
1 c. raisins
1 tsp. cinnamon
1 tsp. nutmeg
1 c. milk
2 c. flour
2 tsp. baking powder
Add walnuts if you wish
Pour batter on top of syrup mixture and put in oven. Bake at 350 degrees until done. Test with a toothpick.
BROWN SUGAR PUDDING
2 c. water
1 c. brown sugar
2ND PART:
1 c. brown sugar
1/2 c. raisins or 1 c. raisins & nuts mixed
1 tsp. cinnamon
2 tbsp. melted butter
1 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
Boil first part until sugar dissolves. Mix ingredients in second part and pour into greased deep pan. Pour first part over and bake at 350 degrees for 30 minutes. Serve hot or cold. Pudding makes its own sauce while baking.
Good luck...hop it helps!
http://www.epicurious.com/recipes/food/v...
This tells you every thing
brown-sugar pudding
Brown sugar, made by combining white sugar with molasses, adds a distinctive and irresistible flavor to this silky pudding.
Active time: 25 min
Start to finish: 25 min
Servings: Makes 6 servings.
2 cups half-and-half
3/4 cup packed dark brown sugar
2 tablespoons cornstarch
2 large egg yolks
1/4 teaspoon salt
1 tablespoon unsalted butter
1/2 teaspoon vanilla
1/2 cup chilled heavy cream
1/4 cup chilled sour cream
Stir together half-and-half, brown sugar, and cornstarch in a 2- to 3-quart heavy saucepan and heat over moderate heat, stirring occasionally, until sugar is dissolved and mixture is heated through (do not let boil).
Whisk together yolks and salt in a medium bowl until smooth, then add hot half-and-half mixture in a slow stream, whisking. Return mixture to saucepan and cook over moderate heat, whisking, until mixture just reaches a boil, then boil, whisking, 1 minute (mixture will thicken). Immediately pour through a fine-mesh sieve into a clean bowl and stir in butter and vanilla until butter is incorporated. Set bowl in a larger bowl of ice and cold water and chill, stirring frequently, until pudding is cool, about 10 minutes.
Beat heavy cream with sour cream in a bowl with a whisk until mixture just holds stiff peaks.
Divide pudding among 6 small bowls, then top each serving with a generous dollop of cream.