Molly MacRae Monday: Hurry-up Pudding – Clues Welcome!

Molly MacRae kicks off an exciting February with this fun pudding recipe! At least there are no prunes! Molly always knows how to keep her many readers entertained if not well fed. Stay tuned for a February Blog Blast right here with chances to win prizes. -AA

It’s February, and I’m already wondering where the year is going to so fast. Maybe it’s zipping by because I’m writing as fast and hard as I can on a new book, hoping to meet a deadline that’s coming at me as though it’s in hyper-drive. So what better recipe to share than one called Hurry-up Pudding?

This is another recipe from Dutch Oven: a Cook Book of coveted traditional Recipes from the Kitchens of Lunenburg. It’s a wonderful collection of savory and sweet treats, each of them facsimiles of handwritten recipes contributed by members of the Ladies Auxiliary of the Lunenburg Hospital Society in Lunenburg, Nova Scotia, in 1953. I haven’t tested Hurry-up Pudding, yet. It looks easy enough, but lacking that crucial piece of information – bake for ??? minutes – it’ll have to wait until I have time to jump up over and over to see if it’s done. And that’s another missing piece of information – what do you suppose the pudding looks like, and what’s the consistency when it’s done? All clues welcome!

Hurry-up Pudding

1 cup flour

1 cup sugar

2 tsp. B. Powder

½ cup milk

1 cup raisins or dates

Sift together dry ingredients

Add milk and mix well.

The add raisins or dates

Bake in a moderate oven,

And serve with whipped cream.

Florence E. Hewat

(Mrs. W.A.)

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8 Responses to Molly MacRae Monday: Hurry-up Pudding – Clues Welcome!

  1. Kristy L. says:

    Can’t wait for your next book, Amy! You are a great author and I always enjoy your books.
    Not sure about this recipe, though.:) You try it first….

  2. Liz Straw says:

    This sounds very close to a friend’s grandmother’s date pudding recipe. I know they drop the batter in by the heaping spoonful and cook around 35 to 40 minutes until golden brown. Served with whipped cream.

  3. Elaine Klingbeil says:

    Maybe bake until the pudding is set and a toothpick comes out clean? It sure is fun to read some of those old recipes!

  4. Molly says:

    Okay, I made the pudding tonight. Hmmm. My suspicion is that Florence E. Hewat (Mrs. W.A.) had a tremendous sweet tooth. Also that she might be one of those people who leaves something out of a recipe. I baked it at 350 for 25 minutes, and it looked lovely – puffy and golden brown. But only the top, sides, and bottom “done.” The rest remained a thick batter. I’m not sure any amount of baking would have changed that. But maybe a shallower pan would make a difference? Or adding a couple of eggs? It’s sweet to the point of insanity, though.

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