A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). Will serve twelve people.
Preserved exactly as written in the original source
Bring to a boil two cups dark brown sugar, three cups of boiling water
Mix one-half cup cornstarch with a little cold water and stir into the syrup
While hot add half a package of chopped raisins, half a cup of walnuts and one cup of figs or dates
Serve with whipped cream
Modern guidance to help you succeed with this vintage recipe
Cornstarch creates a smooth, glossy pudding through gelatinization—when heated in liquid, starch granules absorb water and swell, thickening the mixture without the eggy richness of custard. Dissolving the cornstarch in cold water first prevents clumping by ensuring even distribution before the granules begin to swell. The dark brown sugar contributes molasses notes and acidity that balance the sweetness while helping the cornstarch maintain its thickening power.
This pudding can be made up to 3 days in advance. Pour into a serving bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate. Bring to room temperature for 30 minutes before serving, or serve chilled.
Store covered in the refrigerator for up to 5 days. Press plastic wrap directly against the pudding surface to prevent a skin from forming. The pudding will thicken further when chilled. Stir gently before serving if the texture becomes too firm.
AI-generated tips from Chef Cecil's culinary database
This pudding can be made up to 3 days in advance. Pour into a serving bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate. Bring to room temperature for 30 minutes before serving, or serve chilled.
Store covered in the refrigerator for up to 5 days. Press plastic wrap directly against the pudding surface to prevent a skin from forming. The pudding will thicken further when chilled. Stir gently before serving if the texture becomes too firm.
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