It’s not true pudding as we usually think of it and it is not a cake. It is a combination of fruit, cake and a thick sauce surrounding the fruit. The best description of the recipe is to call it a pudding cake. The fruit adds a delicate flavor and color to the dessert. This dessert is a little like the traditional French cherry Callout except this recipe contains no eggs and I used plums instead of cherries.
Sour cherries are used in the original recipe. I believe the current version of the recipe and method is from the mid to late 1800s when baking powder was used instead of yeast or eggs in batters. It is a recipe my great grandmother made often from around the 1880s into the 1900s. The family thought she based this recipe on one her mother had made. My grandmother and her sister changed the recipe from fresh to canned fruits sometime in the 1920s. While the family was German I located no indication on the internet that the recipe is German in origin.
- 2 tablespoons of soft butter
- 1 cup of sugar
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1/8 teaspoon of salt
- ¾ cup of milk
- 1 teaspoon of vanilla
- 1 ½ cups of fresh plums (4 or 5 large), pits removed and cut into pieces
- 1 cup water
- ½ cup of sugar
Butter a 13x9x2 inch baking dish. Heat the oven to 350 degrees F. at least ten minutes before baking the pudding.
Remove the plum pits and cut the fruit into pieces. Put in a sauce pan along with the cup of water and the half cup of sugar. Stir to mix and heat over medium until the mixture begins to boil, then turn the heat down and simmer. Simmer until the fruit is almost soft; keep hot while making the pudding base.
Put the butter and sugar in a bowl and cream the two together. In another bowl measure the flour, baking powder and salt. Stir with a fork to blend. Add the vanilla to the milk and add the milk and flour mixtures alternately into the creamed butter and sugar mixture. Blend with a wire whisk or spoon. Mix until the batter is smooth.
Pour the pudding base batter into the buttered baking dish. Using a slotted spoon, distribute the hot fruit evenly across the top of the batter. Pour the hot liquid on top of the fruit and batter. Do NOT stir.
Bake in a 350 degree F. oven for 35 to 40 minutes. Cool for about 10 minutes in the pan before serving. It can be served warm or cold topped with ice cream, plain cream or sweetened whipped cream. Cold portions can be sprinkled with powdered sugar.
Other fruits can be used in the recipe.
A combination of fruits can be used.
Sugar and cinnamon can be sprinkled on top before baking.
Brandy or rum can be added to the fruit in place of some of the water.
More sugar and a bit more water can be added to the fruit.