Ayres' Cake Crumb Pudding with Custard Sauce
By Julia Ferguson judyjellybean
I have not had this nor have I made it yet. My Grandma must have liked it because this recipe was sent to her by the manager of the L.S.Ayers Tea Room with a note thanking her for her interest and her comments on how good this dessert is.
bread or cake crumbs
buttermilk or sour milk (sour milk: 1 1/2 tsp lemon juice or vinegar and enough milk to make 1/2 cup, let sit 5 min.
dark corn syrup or molasses
sifted cake flour
+ 2 tsp. butter
1 1/3 c
2 1/2 Tbsp
+ 1/2 tsp. sugar
1CAKE CRUMB PUDDING:
Cream butter and sugar.
Mix soda with buttermilk or sour milk.
Add beaten egg, corn syrup and buttermilk mixture.
Sift flour, cinnamon and cloves.
Add raisins and nuts to the flour mixture.
Mix flour mixture into egg mixture.
Add bread or cake crumbs.
Pour into lightly greased baking dish.
Cover and bake in 350 degree F. oven for 15 minutes.
Uncover and bake for 15 minutes more.
2CUSTARD SAUCE: In a double boiler, scald milk, add sugar and salt. Then add, very slowly, 1/4 of the hot mixture to the beaten egg. Stir the egg mixture into the remaining hot mixture and cook until the mixture coats the spoon, stirring constantly. Do not allow the water in the lower section of the double boiler to boil. Add vanilla. Cool and serve.