Surprise Sour Cream Pudding ... Another Yummy and Superior Vintage Dessert Recipe
Just out of the oven
- 3 tablespoons butter
- 1/2 cup granulated sugar
- 1 egg
- 2 cups sifted flour
- 3 teaspoons baking powder (1 tablespoon)
- 1/2 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla
- 2 cups brown sugar
- 2 cups thick sour cream (see note below)
**NOTE: I was raised on a farm without any utilities (gas, electricity, telephone, running water). We had Brown Swiss, Jersey, and Guernsey milk cows so, when I saw the two cups of thick sour cream in the ingredient list, I immediately wondered what my mother would have used. We didn't buy food items that we were able to grow or produce in some way so I knew that ingredient was not the currently used cultured sour cream. At that time, we did not have a refrigerator but did use a milk separator. We did not use a pastuerizer so the milk clabbered if not processed in some way. Sometimes my mother skimmed off the thick yellow layer of cream to make butter but there was some less rich cream under that. I believe she might have left this slightly lighter cream to sour and used in the recipe. (This must be why skim milk is called by that name.) We had some whipping cream so, when making the dessert, used one cup of that blended well with the store sour cream. We thought it worked fine.
Cream butter and sugar; add unbeaten egg and beat thoroughly. Add flour (first sifted with baking powder and salt) alternately with milk and vanilla. Pour into fairly deep nine or ten inch baking pan. Over this, sprinkle brown sugar (free from any lumps), then pour on cream.
Bake in moderate oven (350 degrees) 30 to 40 minutes. The dough rises to the top and the cream and sugar makes a delicious caramel sauce. Test cake with a toothpick before taking from the oven because sometimes it is not done right next to the sauce.
- Cool slightly, serve while warm in up-side-down squares.
Surprise, surprise! This recipe actually had mixing and baking directions. I guess it is because it is a different kind of cake. Usually my mother's vintage recipes had no directions.
Note: We used the ten inch baking pan made by Corning but believe that a 9x13 baking dish would have worked better. The corners on the Corning are rounded so it does not hold as much. It ran over the edge a bit but my son and I feel that the brown sugar mixture would have dispersed more appropriately if there had been more room.
Also, I think that, when making this dessert again, I would reduce the flour by three or four tablespoons. When using recipes from the early 1900s, we need to remember food products have changed significantly over the years. When using the same amounts today, the resulting product may taste a bit different or the consistency/texture changed. I think that the flour in this recipe slightly changed the outcome although, of course, my family thought it wonderful because they had nothing to compare it with.
Excellent addition to a recipe file
This dessert is very easy to make and is so unusual. I've never seen or eaten anything similar. People just rave about it!