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"The belly rules the mind."--Spanish Proverb

Chocolate Cake Crumb Pudding - 1920's Recipe

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This recipe for Chocolate Cake Crumb Pudding - 1920's is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup mixed cake and bread crumbs
2 cups milk
1½ squares unsweetened chocolate melted and cooled OR 1 cup cocoa
3/4 cup sugar
3 egg yolks well beaten - save the whites
2 T melted butter
1/4 tsp salt
1/2 tsp vanilla
3 egg whites
1/2 cup powdered sugar
Directions:
Directions:
In a sauce pan on the stove, beat 1½ cups of milk, stir in cake and bread crumbs, melted chocolate or cocoa and 3/4 cup sugar. Stir until the mixtue makes a smooth paste.
In a separate bowl, beat egg yolks, 1/2 cup milk, butter and salt until thickened.
Gradually stir the egg mixture into the hot chocolate mixture stirring constantly over low heat until thickened.
Remove from heat and add vanilla.
Pour into a buttered pudding dish. Bake at 325º for 25 minutes while you make the meringue for the top of the pudding.
Beat egg whites until soft peaks form.
Gradually add powdered sugar to egg whites and beat until stiff.
Spread the meringue over the pudding, sealing the edges.
Bake at 425º for 5 minutes until meringue is lightly browned.
Chill several hours before serving.
Personal Notes:
Personal Notes:
If you have leftover cake and you want to take advantage of every morsel, this recipe is a delicious bit of nostalgia.

 

 

 

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