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Retro Recipe: Snowball Pudding with Sour Cherry Sauce

My grandmother saved this recipe when it appeared in Woman's Day magazine in 1950, and eating snowball pudding later became a family tradition at Christmastime.

The following recipe (which has been slightly modified) originally appeared in the January 1950 edition of Woman's Day magazine as part of an eight-recipe feature called "Men Like Puddings," by Glenna McGinnis and Charlotte Scripture. Each dessert's estimated cost was listed alongside the recipe, and the cost of making snowball pudding (for seven or eight people) at that time was calculated to be 83 cents. In addition to sour cherry sauce, other sauces recommended to be served with snowball pudding were cranberry-orange sauce and bittersweet chocolate sauce.

Note: You will need a set of 6-ounce custard cups or other individual molds.

Ingredients for the pudding:

6 Tbsp. vegetable shortening

1 cup sugar

1/2 tsp. almond extract

1 1/2 cups sifted cake flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 cup milk

3 egg whites

Fruit sauce or other sauce (see below)

Directions:

Cream the shortening and add 2/3 cup sugar; add the extract. Add the sifted dry ingredients alternately with milk. Beat the egg whites until stiff, beat in the remaining 1/3 cup sugar and fold into the batter. Fill the greased 6-ounce custard cups or other individual molds 2/3 full of batter. Cover the top of each cup loosely with waxed paper and tie on firmly.* Place on a rack in a steamer or large kettle containing one inch of boiling water. Cover and steam for 30 minutes. Serve warm with fruit sauce or other sauce. Makes 7 or 8 servings.

*You could also try covering the cups with cling wrap.

Ingredients for the sour cherry sauce:

1 cup sugar

1/8 tsp. salt

2 Tbsp. cornstarch

1 No. 2 can pitted red sour cherries, drained (fresh cherries can also be used, if available)

1 1/2 cups cherry juice or cherry juice and water

2 Tbsp. butter

1/4 tsp. almond extract

Directions:

Mix the sugar, salt and cornstarch together. Add the cherries and cherry juice and cook over low heat for 10 minutes, stirring often. Remove from the heat and add butter and almond extract.

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