Pudding Desserts (6 Classics)
This collection of six classic pudding desserts includes both warm baked puddings and lighter chilled or frozen options. All are simple, comforting recipes straight from vintage community cookbooks.
Recipes on this page
Fruit Pudding
Ingredients
- 1 egg
- 1/4 cup sugar
- 1 tablespoon shortening
- 1/2 cup milk
- 1 cup flour
- pinch of salt
- 2 teaspoons baking powder
- 1 cup berries
- Sauce: 2 cups berries with juice
- Sauce: 3 tablespoons cornstarch
Instructions
- Preheat oven to 350°F.
- Mix all pudding ingredients and bake 30 minutes in a 9×9-inch pan.
- Cook berries and juice with cornstarch until thickened.
- Serve warm pudding with sauce.
Hot Fudge Pudding
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2/3 cup white sugar
- 2 tablespoons cocoa
- 2/3 cup milk
- 1 teaspoon vanilla
- 2 teaspoons melted butter
- 1 cup sugar
- 3 tablespoons cocoa
- 1 cup hot water
Instructions
- Preheat oven to 325°F.
- Mix cake ingredients and spread in an ungreased 8×8-inch pan.
- Mix sauce ingredients and gently pour over batter.
- Bake 30–35 minutes. Serve warm with whipped cream or ice cream.
Date Dessert
Ingredients
- 1/2 lb dates, cut in half
- 1 cup flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 cup brown sugar
- 2 tablespoons butter
- 1 1/4 cups hot water
Instructions
- Preheat oven to 350°F.
- Combine first seven ingredients and spread in a greased 8-inch square pan.
- Mix brown sugar, butter, and hot water; pour over batter.
- Bake 20–30 minutes. Serve warm (often upside down) with vanilla ice cream.
Pudding Tortoni
Ingredients
- 1 package (4-serving) coconut cream pudding mix
- 1 1/4 cups milk
- 1/3 cup sugar
- 1/2 teaspoon almond extract (or rum extract)
- 2 cups whipped cream or Dream Whip
- 1/4 cup toasted coconut
Instructions
- Cook pudding with milk and sugar as directed. Cover and chill.
- Beat chilled pudding until creamy. Add extract and fold in whipped cream.
- Spoon into individual cups and sprinkle with toasted coconut.
- Freeze until firm (about 3 hours).
Snow Pudding
Ingredients
- 1 rounded tablespoon Knox gelatin
- 1/2 cup cold water
- 1/3 cup lemon juice
- 1 cup sugar
- 2 cups boiling water
- pinch of salt
- 3 egg whites
- Soft Custard: 3 egg yolks, 1/4 cup sugar, 1/4 teaspoon salt, 1 teaspoon vanilla, 1 1/3 cups milk
Instructions
- Soak gelatin in cold water. Add lemon juice, sugar, and boiling water; cool.
- When slightly thickened, beat until light. Fold in stiff egg whites.
- Pour into a mold and chill until set.
- Make soft custard in a double boiler until it coats a spoon. Cool and serve over pudding.
Marshmallow Pineapple
Ingredients
- 1 lb marshmallows (mini or cut large)
- 2 (No. 2) cans crushed pineapple
- 1/2 pint cream
- Ladyfingers (optional)
- Whipped cream (optional)
- Crushed nuts and maraschino cherries (optional)
Instructions
- Place marshmallows in a large bowl. Cover with crushed pineapple.
- Pour cream over pineapple (do not stir). Refrigerate overnight.
- Next day, gently fold mixture. Serve in dessert dishes or parfait glasses.
- Optional: line with ladyfingers and top with whipped cream, nuts, and cherries.
Pudding FAQ
Which pudding desserts are served warm?
Fruit Pudding, Hot Fudge Pudding, and Date Dessert are baked and best served warm.
Which recipes need chilling or freezing?
Pudding Tortoni is frozen, Snow Pudding is chilled in a mold, and Marshmallow Pineapple needs overnight refrigeration.
Can I use whipped topping instead of whipped cream?
Yes. Dream Whip or store-bought whipped topping works well in these recipes.