Tasty American Pudding From 1941 Honey Cookbook 

There have been a few comments comparing this recipe to an earlier Québécois recipe called Pouding-Chômeur (unemployed pudding or poor man pudding): ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-dZm_HBeOTko.html

I think this with dried cranberries and orange zest instead of lemon would be outrageous!

Buckwheat is not a large commercial crop, it is primarily used as a cover crop at the end of the season which may or may not allow blossoming, the one advantage it does have for bee keepers is that it flowers right up to freeze, so the bees can make honey where they would traditionally not have flowers to work. Buckwheat being such a strong flavored honey is not popular with consumers for table use, so most bee keepers just leave it in the hive for the bees to over winter with taking the more saleable honey to market.

These kinds of puddings are widely prevalent here in Australia, we just call them self saucing puddings

My mom had books of recipes she collected from newspapers and magazines. When I went through her cakes recipes, I discovered that there were somewhere around 10 recipes for a chocolate saucing cake - virtually identical recipes, but with different names. Mom liked chocolate, so every time she ran across one of these recipes she’d try it, like it, and cut it out and put it in her book. I guess it never occurred to her that just because it was a different name it wasn’t necessarily a different recipe.

Ha, ha! Julie, "I've got some left..." Glen keeps talking, no cream for Jules! This looks nice. Have a blessed day 💖✝

Urban honey often tastes amazing due to the wide variety of flower species available in gardens compared to the monoculture of farmland honey

I love the Old Cookbook Show so much.

We call this a Quick pudding because it is self-saucing pudding and use brown sugar instead of honey. My family likes it with chocolate chips instead of currents.

The thing that strikes me about this is the now-archaic use of the term "pudding" here, in what we now would assume is an exclusively non-US use of the term. This is still a pudding in the UK sense of the word, and here it is in an American recipe. Language shifts in action!

I agree. Buckwheat honey is wonderful. I found it at our local farmer's market. The first time I tore through a jar of honey. This recipe book sounds interesting.

If you use a strongly ginger ice cream, I bet that would be amazing.

YES YES YES Buckwheat honey!!!!! It’s the best, and so hard to come by here in Australia😢

I have been making recipes from the depression for a Museum . . They often used , larger pans to stretch the serving sizes . They were brilliant feeding family’s on so little

We just finished our first ever jar of buckwheat honey. Got it at a local farmers market here in upstate NY.

Looks perfect for our xmas New year summer holidays. Almost like my nanas Australian lemon delicous puding.Anyway love your retro & older baking shows.

Looks to me like you could increase the "cake " portion by at least 50% and still have plenty of sauce. And YES cream!

That sounds yummy. Comfort food. Thanks Glen.

My mother in law made this...but the sauce was made with brown sugar. She called it Hasty Pudding.

I'm so trying this! How intriguing!

I always learn something when I watch Glen and Jules. I never new that currants were a type of grape.🍇

Maybe the makers of “high levulose corn syrup” should start calling it “corn honey” 😆

My Grandparents kept bees for honey to preserve fruit. Especially helpful during the WW2 years when you had to use coupons for sugar

Hi Glen, please, show us more on the exchange sugar/honey theme!

This looks so good!

I make a pudding which is very similar to this one except that instead of honey I use golden syrup. I'm in the UK.

I would have to go with cranberries. I have never liked the grittiness of currents. But cranberry orange sounds awesome.

I've never heard of this before, but is sounds good. Especially with cream. I purchased black honey once and it was delicious, but I've never been able to find it again.

If you’re looking for a good and robust flavored honey, try Florida palmetto… a little goes a long way but it’s absolutely delicious and unique.

I liked all comments, from both folks

Thank you

A going-away treat for your feet! Come on, DKA. Looks yummo. I agree with a previous commenter, I'd use cranberries and orange zest, maybe some orange crystal light powder in there too and cut out some of the table sugar.

Glen! 😎👍👍You eat buckwheat honey? I didn't think people even knew about it😯 We are done to the last quarter of our 1 liter jar😢 Very hard to find. Amazing must try recipe, like all your recipes!🎉🤯🤙🤙

That looks like something I should try while visiting family later this year. Just so I don’t eat it all myself!

Hi Glen -In Manitoba we call this pudding --Poor Man pudding

Hi Glen, I enjoy watching your videos and the history behind many recipes. Can you do a video about Italian wedding soup if you have not done one already. I would love to know about its origins and variations. I know what my Sicilian grandmother made although she did not call it wedding soup. it was just chicken soup with meatballs. please and thank you

90% sure this is a ENE German recipe. My Oma Suedmeier made something very similar. She called it coffee cooking. It was seasonal and you used what was on hand.

Love your videos, after bingeing for a few days, I knows Glens answer before he says anything. Tasty food dance. Would 50/50 rum/water work aswell?

You have to taste and enjoy thinking about the time this was eaten in..right !

Shoveling it in..... ice cream? Plain cream makes more sense.

Buckwheat honey is the best!

I bet thats lovely with creme fraiche/ greek yoghurt..a bit of tang.

Is the American Honey Institute even a thing? I googled it and found an American Honey Tasting Society, but if the American Honey Institute ever existed I guess it has since ceased to exist. I wonder how it started and what happened to it..?

Your downtown honey? Is there a large botanical garden, or park nearby? Unless it is an area where everyone has window planters full of annuals, those bees are working hard to make honey, or they are being fed a lot of sugar water or sugar board. I live in ground zero of the Almond growing part of California, so almond honey (with some light crossing with peaches, cherries and walnuts) is what all of the local source honey is. This recipe would be interesting if you used Sorghum syrup in place of the honey. Maybe diced up dried apricots in place of the currants.

Oh oh....the cousins got put on notice

Does some fruit (e.g. fresh stone fruit or apple) on the bottom of the dish work in sauce and cake?

I know this as a "Sponge Pudding". Lemon is the best flavor as far as I'm concerned but there is also a chocolate version. Sometimes also called a "self-saucing" something or other.

yummo

As a second generation American ... I have never seen nor heard of such a thing 😆

Do you more commonly refer to fructose as levulose in Canada? I'm in America and had never heard that, had to Google it.

0:46 Argh. No matter what that book says DO NOT give babies honey. Look up the specifics, but at least wait until they are a year old.

Or maybe cut back on the quantity of honey&water.

💕

Whipped Cream with no sugar with a citrus extract?

Unfortunately I can't eat honey. I'm severely allergic to it and the bees too.

Make this a with brown sugar. We called it “poor man’s pudding”. And no lemon

CREAM is always good on stuff! So this is really a "Bread Pudding"????🤔 I love Honey! Got to get more! Honey and Cream! " The land of CREAM and HONEY!💪🏻👊🏻👋🏻✌🏻

This is somewhat reminiscent of baklava.

I’m so disappointed the lemon got lost. I love currant and lemon. Maybe juice the lemon into the honey and cut back on the water a smidge? IDK

this concoction is actually new to me.. I was gobsmacked by the quantity of liquid on top of the "pudding batter" the possible combinations of sweet/acidic/fruit are endless.

One of my favorite things is watching Glens body language when he tries food. When he moves/dances around you know it's going to be good.

I really luv your channel, it combines my favorite subjects cooking and history/genealogy! I inherited a very similar recipe from my adopted grandmother (her father was born in Quebec c1836) "Pouding Chomeur" or Poor Man's Pudding and has been a favorite in our family for generations. Thank you for sharing the wonderful treasures you discover!

The second you poured the honey/water mixture over the cake, I said to myself, "Saucen cake." 😄

Mmmmm, city trash honey. 😂

I bet putting some lemon juice into the sauce in place of some of the water would have been a nice boost to the lemon flavor.

Here in Missouri the strong flavored honey is produced by bees that feed on Spanish Needles (Bidens Bipinnata).

Just made this with cinnamon in both the cake and sauce, plus a teaspoon of rum extract. Smells divine!

The texture of this reminds me very much of a dish my mother used to make that was delectable. Called Brownie Pudding. ON a cold winter day, nothing was more delightful than coming inside to the aroma of warm chocolate.

Going to try this, and will juice that lemon and use it to replace some of the water in the sauce. Thanks for sharing this, folks! 💚

Keep up the great work! Love the show and it's format. Honey recipe looks delicious.

I would have upped the lemon flavor by replacing part of the water with the juice of that lemon. My mother used to make both lemon pudding cake and hot fudge pydding cake.

I would love to see more recipes from this cookbook.

Can I just say, that is an enormous lemon!

this looks really good says this honey loving gal! on a side note...i usually screenshot when shown info pages out of these old cookbooks...quite interesting that quite a paragraph written about how great honey is for infants and even added to formulas...it actually wasn't until 1978 when the advisories to abstain from feeding honey to babies till after 1 year old due to the risk of infant botulism...wonder how many babies may have contracted it over the course of time before then and there was never a connection made to honey in those cases...nerds like me notice this stuff 😁

Very reminiscent of pouding chomeur or poor man's pudding cake as the English call it.

It reminds me of a photo I saw in National Geographic Bees next to a Candy Factory were producing neon coloured honey. Red. Blue Green 😂

We would call that a self-saucing pudding here is Australia.

I've never heard of this pudding before but I might have to try it.. I think I can mostly "keto" it. I was going to make shortbread, but I think now, pudding! I have elderberry's..and they go so well with honey. hmmmm *"goes to find pencil and paper*. I need to be able to scratch things off as I go.

I planted buckwheat this fall for my 🐝 here in NC. It was over $100 for a 50 lb bag of seed. That may be y no one has buckwheat honey.

It’s not for me to choose which recipes you do, but I noticed there is no pumpkin spice in this recipe?

Can you replace honey with Silan (date syrup)?

Creme fresh or butter on top would be fabulous

I love buckwheat honey,too. I have used it in place of molasses when I ran out of molasses at Christmas. It worked very well. Thanks for another great recipe.

Too Funny, just last night I made a pecan cobbler. Pecans mixed in melted butter, the cobbler batter poured/spooned over the pecans, brown sugar sprinkled over the batter, and boiling water poured over everything, NO mixing as you build the layers, baked for 45 min. I was very worried how it would turn out. It actually turned out pretty good. Somehow the pecans, water, and brown sugar cooked into a gooey filling, and the batter cooked and mostly floated to the top.

As soon as you said the cake is at the top and the sauce sank to the bottom, i thought "Sauce N Cake ", and then Julie said the same thing lol

Yum. Thanks.

I also really like buckwheat honey, but a little does go a LONG way. I would more closely liken it to a dark molasses than regular honey.

We used to eat a lot of cakes like that when I was a kid, my Mom made them in the 1960s and 70s

I just made my very first bread pudding, to which I added WAY too much sugar. I wish I had known about this trick with lemon zest. I think it might have made my pudding somewhat more bearable to eat. 😖

Thanks for another great show Glen !

Currently having honey with my coffee. Sooths throat nicely. Bloody covid.....

I'm kinda upset with you Glen. I saw the recipe for the Honey Steamed Pudding. It looked interesting. BUT I couldn't see the whole thing. PLEASE do a video on that one or put a screenshot of it in the comments. I'm always looking for new and different recipes for the holidays. Thank you.

I too LOVE buckwheat honey. I bought 3 jars this past summer from Jim's Honey at the Rosseau summer market.

Excellent. Going to share with my daughter, she is the American Honey Queen.

!ALGORITHM!

Yum!! When my husband and I were in those first, broke years we used to love to buy the Sauce'n Cake boxed mixes from the local store for a nice treat once in a while. I love these recipes!!

This would be good with Clover or Knapweed honey, and dried cherries instead of raisins

I'd be tempted to make the cake part with less sugar if the recipe as given is too sweet.

My glucose meter just exploded.

its a sauce n' cake ... but without using an egg