I whipped this up for the Retro Recipe Challenge #6, Food of Love. (Actually, I was going to make something else, but it rated a 10 on the disaster scale, so I had to shift gears just one day before deadline, and Laura Rebecca was sweet enough to let me post this a day late), so here it is, Miss Fannie Farmer’s Tipsy Pudding!
This recipe was originally published in the 1918 edition of The 1896 Boston Cooking-School Cookbook, and includes another recipe from the same volume; Boiled Custard. (Note, the original recipe also calls for Cream Sauce I (whipped cream) but I could not follow this recipe due to differences in milk processing, etc since Miss Farmer’s Day. I simply whipped some heavy whipping cream with sugar and vanilla until I got stiff peaks.)
So; in true retro recipe fashion, here are the recipes in the order required to make Miss Farmer’s Tipsy Pudding:
Tipsy Pudding Recipe
Ingredients
Boiled Custard:
Whipped Cream:
Instructions
Boiled Custard:
Whipped Cream:
Pudding:
Nutrition Information:
Yield:
4 Serving Size:
1
Amount Per Serving: Calories: 413Total Fat: 29gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 263mgSodium: 199mgCarbohydrates: 28gFiber: 0gSugar: 22gProtein: 11g
(Note, I did not use either of these sauces, since I can’t get unprocessed heavy cream. I also used stale Pound Cake rather than sponge cake. A substitution of which I’m sure Miss Farmer would have approved.)
I used Taylor Dry Sherry rather than a cream sherry, because I rarely have a need for the cream variety, and the recipe didn’t specify. I’m sure you could substitute Port or Marsala just as easily.
That’s it for this little taste-treat kids. I’m off in search of the next.
Custard is heavenly; no wonder it’s been around for so long. I just love the name “Tipsy Pudding.” Great post!
Susan, Thanks!
Not only is it fairly simple and pretty good looking, It’s absolutely delicious if served at room temp. (the flavor takes a minute to hit you if it’s chilled.)
Yum, yum, yum!
Delicious dish! My family would so enjoy this, thanks for sharing it!
I hope they do. Thanks for giving it a try
Saved me the trouble of looking it up in my eleventh edition of Fannie Farmer’s book. Note, when I make it I dip/soak the cake cubes in the liquor (I usually use brandy or spiced rum) and then pour on the custard, leave it refrigerated for at least a day, or two before serving. Another note, left over plain chocolate cake is delish like this. Thank you for posting.