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
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!
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.