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Lincoln Pudding Recipe

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This recipe for Lincoln Pudding, by , is from The Gibb Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Niki Christensen
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. brown sugar
2 c. water
1/2 c. butter
1 c. flour
1/2 c. white sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1/2 c. chopped nuts (we use walnuts)
1/2 c. raisins

Directions:
Directions:
Mix first three ingredients in a saucepan and cook over medium-high heat. Boil about 5 minutes. This makes a syrup. Mix remaining ingredients in a bowl to form a batter. Pour the syrup in a cake pan and drop batter with a spoon, like dumplings, onto the syrup. Bake at 400 degrees until brown; (this is really what the original recipe says--I think it's about 15-20 minutes). Serve with whipped cream or vanilla ice cream. Drizzle a little extra syrupy sauce on top of the ice cream.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This is an old-fashioned recipe that came from Mary Blanchard, an old lady that lived near Greg in his hometown. It's very easy and is one of our favorites on a cold Sunday evening.

 

 

 

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