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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Crow Nest Pudding Recipe

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This recipe for Crow Nest Pudding is from Cooking With Lizzie, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
butter the size of a walnut*
1 c. sugar
1 egg, beaten
½ c. milk
1½ c. flour
1 rounded t. baking powder
1 t. vanilla
a pinch of salt

Sauce:
butter, size of a walnut*
1 pt. milk
½ c. sugar
3½ T. flour
1 t. vanilla

canned blueberries
Directions:
Directions:
Preheat oven to 375º. Mix together cake ingredients and put into 9x13 inch pan. Bake 20-30 minutes. Let cool.

Sauce topping: Brown the butter, then add the remaining ingredients and cook until thickened. Serve warm over the cake. Top with canned blueberries.
Personal Notes:
Personal Notes:
Loretta remembers when they ate this recipe with canned huckleberries (blueberries were not widely cultivated until after the 1950's). She remembers going to Grandpa Jacob's brother's marsh (John Bontrager or "Lame John") and wearing tall boots to pick them (probably mid to late 1940's). LaVern, a little younger than Loretta, only vaguely remembers picking huckleberries, but it was one of his favorite desserts.

*"Butter the size of a walnut" in the cake is from Lizzie's mother's original recipe. According to the internet, this is about 2 Tablespoons of butter. Lizzie's recipe also included butter in the sauce, but Polly's original recipe did not.
Few people still have canned blueberries, but Crow Nest Pudding just wouldn't be right without the juice from the canned blueberries. Perhaps a thinned version of Lizzie's Blueberry Pie filling would be an alternative.

 

 

 

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