A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Roll the berries well in the flour and add them last of all
Bake half an hour and serve with sauce
Modern guidance to help you succeed with this vintage recipe
Coating the berries in flour before folding them into the batter prevents sinking by creating a dry surface that grips the surrounding batter. Beating the eggs separately incorporates air and creates structure—the yolks emulsify the fat and liquid while the whites provide lift when folded in gently. The combination of baking powder and aerated eggs produces a tender, cake-like texture that suspends the fruit throughout.
The dry ingredients (flour, baking powder, sugar, and spice) can be whisked together and stored in an airtight container for up to 1 week. The berries can be washed, dried thoroughly, and refrigerated up to 1 day ahead. For best texture, bake the pudding the day you plan to serve it.
Store leftover pudding covered in the refrigerator for up to 3 days. The texture will become denser and more compact as it sits. Reheat individual portions in the microwave for 30-45 seconds or serve cold. This pudding does not freeze well due to its delicate, cake-like structure.
AI-generated tips from Chef Cecil's culinary database
The dry ingredients (flour, baking powder, sugar, and spice) can be whisked together and stored in an airtight container for up to 1 week. The berries can be washed, dried thoroughly, and refrigerated up to 1 day ahead. For best texture, bake the pudding the day you plan to serve it.
Store leftover pudding covered in the refrigerator for up to 3 days. The texture will become denser and more compact as it sits. Reheat individual portions in the microwave for 30-45 seconds or serve cold. This pudding does not freeze well due to its delicate, cake-like structure.
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