Vintage Easter Recipe: Strawberry Puff Pudding

This recipe for Strawberry Puff Pudding is from my March 25th, 1937 copy of “What the Well Dressed Table Will Wear for Easter” published by A&P. It’s an airy, fruity gooey delight.

 Vintage Easter Recipe Strawberry Puff Pudding (1)

Notice that the mirror being held by the woman standing behind the seated lady looks like a giant egg about to be cracked on her head? The covers on the A&P menus in my collection are fun and sometimes mildly deranged.

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I made my own gluten-free, lower sugar adaptation.

Ingredients

16 oz sliced fresh strawberries

1/4 cup sugar

2 tbsp Bob’s Red Mill tapioca flour

2 large eggs

6 tbsp sugar

1/8 tsp salt

1/4 tsp cream of tartar

3 tbsp sifted Bob’s Red Mill oat flour

3 tbsp sifted Acadia Light Buckwheat flour

Directions

Place the sliced strawberries, 1/4 cup sugar and tapioca flour in a saucepan. (Shown in my 1940s glass Pyrex saucepan.)

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Cook on medium low for about five minutes while gently stirring until the sugar and tapioca is syrupy.

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Beat the egg yolks with an electric mixer until thick, then add the 6 tbsp of sugar and beat again.

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Thoroughly clean the beater heads, then in a separate bowl beat the egg whites until very bubbly. Add the salt and cream of tartar, then beat again until stiff.

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Fold in the egg whites into the sugared yolks (not the other way around as originally instructed). Slowly shake the flour into the batter, about one tbsp at a time, and blend with a wooden spoon. Make sure there are no lumps.

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Fill a baking pan with about 1/4 inch of water, and scoop 1/5th of the strawberry mixture into each one of five ramekins. Pour 1/5th of the batter on top of each. Pop any larger bubbles with a toothpick before placing them in the shallow pan of water.
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Bake in a pre-heated 325 degree oven for forty minutes. Do a toothpick test after forty minutes; it should come out clean. If not, place them back in for another five minutes and test again. Let the puffs cool on a wire rack.

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Although the original recipe said to serve this cold, I ate one while still very warm. I’m so glad I did! This puff pudding is wonderful warm or cold.

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