Puff Puddings

[Eleanor Rose]

- ​

In the early 19th Century, puff puddings would have been known as sweet entremets, typically served in the second course of a multiple course meal. These were smaller versions of entrees or what restaurants today label as "small plates." Interestingly, sweet entremets were often served along with savory dishes and not relegated to dessert.

This puff pudding recipe dates to circa 1832 and is adapted from one found at the Maryland State Archives in the Griffen/Goldsborough Collection of Family Papers. It was designed to be eaten as a sweet because it states is should be served with butter, sugar and nutmeg. As was typical with historic recipes, the ingredient amounts are vague, so some experimentation is required to get the taste just right.


Batter Ingredients:

Butter
6 eggs
6 tablespoons whole milk
6 tablespoons all-purpose flour
Pinch of salt, optional


Directions:

Heat oven to 400º F.

Butter 6 ramekins and place them on a baking sheet.

Whisk together the eggs, milk, and flour.

While the oven is still heating, place the buttered ramekins in the oven for about 4-5 minutes. Then, remove them from the oven and place about 5-6 tablespoons of the batter into each one.

When the oven is fully heated to 400º, return the filled ramekins to the oven and bake for about 12-14 minutes, until the puddings are puffed up and completely firm to the touch but not dried out.

Serve immediately with a sauce made with butter, sugar, and nutmeg to taste, or with honey and/or cinnamon-sugar.

 

[WJC]

Thanks for posting! We often have puffs with a variety of fillings or even plain in place of bread.

 

[mofederal]

It looks very interesting, and of course tasty. Thank you for the recipe @Eleanor Rose.

 

[Schwallanscher]

is there another name for those - wiki doesn't know them. that's my usual method of 'translating' that stuff (just switch the language and get a german name)

 

[Eleanor Rose]

is there another name for those - wiki doesn't know them. that's my usual method of 'translating' that stuff (just switch the language and get a german name)

I'm not sure, but they have a lot in common with the German puddingbrezel. Hope that helps!

 

[Schwallanscher]

I'm not sure, but they have a lot in common with the German puddingbrezel. Hope that helps!

i have never heard of a puddingbrezel - honestly most be some german stuff from america

 

[Deleted User CS]

Miss Ellie. Thank you very much for sharing yet again another award winning recipe from your vast collection of tasty treats. This recipe reminds me of Yorkshire puddings. The key secret to a great Yorkshire pudding is to first warm the pans with a little vegetable oil in them and then apply the batter which will give your puddings a tremendous rise much like a soufflé. David.

 

[FarawayFriend]

i have never heard of a puddingbrezel - honestly most be some german stuff from america

Schwalli, although I also have not heard that word Puddingbrezel either, I know what @Eleanor Rose means. And indeed those are pastry in form of a pretzel, with vanilla pudding in both "eyes" and then baked.

I loved them as a kid, but have not had one in years.... thinking about it I have not even seen them lately. Seems with all these newfangled donuts and muffins in the bakeries the good old German Puddingbrezel or Puddingstück (pudding piece) as it was named here has become a bit old-fashioned...

 

[Schwallanscher]

i know those, but i don't recall their name (seen some yesterday in the bakery)

 

[Northern Light]

Schwalli, although I also have not heard that word Puddingbrezel either, I know what @Eleanor Rose means. And indeed those are pastry in form of a pretzel, with vanilla pudding in both "eyes" and then baked.
View attachment 184637
I loved them as a kid, but have not had one in years.... thinking about it I have not even seen them lately. Seems with all these newfangled donuts and muffins in the bakeries the good old German Puddingbrezel or Puddingstück (pudding piece) as it was named here has become a bit old-fashioned...

That looks like a kissing cousin to a Danish pastry.

 

[FarawayFriend]

That looks like a kissing cousin to a Danish pastry.

Yes, funny! But hasn't a Danish cream cheese in the middle (which to me is more sophisticated and more delicious than our plain vanilla pudding).

 

[Northern Light]

Thanks for posting! We often have puffs with a variety of filling..s or even plain in place of bread.

I think you may be thinking of popovers. A cream puff is similar in ingredients, but made in an entirely different manner. There is no milk in cream puffs and the mixture of eggs water and flour is beaten into a stiff mixture that is piped or spooned onto baking sheets. Once baked, it is split and filled with either sweet or savoury fillings.

 

[Northern Light]

Yes, funny! But hasn't a Danish cream cheese in the middle (which to me is more sophisticated and more delicious than our plain vanilla pudding).

Sometimes cheese, but also lemon or jam fillings are used.

 

[nitrofd]

Yes, funny! But hasn't a Danish cream cheese in the middle (which to me is more sophisticated and more delicious than our plain vanilla pudding).

Danish can come with many different fillings and shapes,like schneckan or closed.

 

[nitrofd]

We went to the new IKEA that opened in jacksonville and in their grocery section they a a package of puff pastry cups that were filed with a mixture of cheese and leeks...wow,we have to go back and buy a bunch more as these are absolutely delicious,,also the Lingonberry Jam is awesome.
We ate lunch there also and yes their swedish meatballs are great..they served them with ssome sliced baby yellow carrots that were divine,sweet as sugar.

 

[Anna Elizabeth Henry]

We went to the new IKEA that opened in jacksonville and in their grocery section they a a package of puff pastry cups that were filed with a mixture of cheese and leeks...wow,we have to go back and buy a bunch more as these are absolutely delicious,,also the Lingonberry Jam is awesome.
We ate lunch there also and yes their Swedish meatballs are great..they served them with some sliced baby yellow carrots that were divine,sweet as sugar.

Wow! That does sound good! I haven't been to IKEA in years as I'm not a fan of their furniture and housewares, but might have to make a special trip to the one in Brooklyn just have lunch!

 

[nitrofd]

Wow! That does sound good! I haven't been to IKEA in years as I'm not a fan of their furniture and housewares, but might have to make a special trip to the one in Brooklyn just have lunch!

They also have large bars of chocolate for 99 cents.

 

[Anna Elizabeth Henry]

​

In the early 19th Century, puff puddings would have been known as sweet entremets, typically served in the second course of a multiple course meal. These were smaller versions of entrees or what restaurants today label as "small plates." Interestingly, sweet entremets were often served along with savory dishes and not relegated to dessert.

This puff pudding recipe dates to circa 1832 and is adapted from one found at the Maryland State Archives in the Griffen/Goldsborough Collection of Family Papers. It was designed to be eaten as a sweet because it states is should be served with butter, sugar and nutmeg. As was typical with historic recipes, the ingredient amounts are vague, so some experimentation is required to get the taste just right.


Batter Ingredients:

Butter
6 eggs
6 tablespoons whole milk
6 tablespoons all-purpose flour
Pinch of salt, optional


Directions:

Heat oven to 400º F.

Butter 6 ramekins and place them on a baking sheet.

Whisk together the eggs, milk, and flour.

While the oven is still heating, place the buttered ramekins in the oven for about 4-5 minutes. Then, remove them from the oven and place about 5-6 tablespoons of the batter into each one.

When the oven is fully heated to 400º, return the filled ramekins to the oven and bake for about 12-14 minutes, until the puddings are puffed up and completely firm to the touch but not dried out.

Serve immediately with a sauce made with butter, sugar, and nutmeg to taste, or with honey and/or cinnamon-sugar.

Great post @Eleanor Rose! I recently read a book entitled "The Greedy Queen: Eating with Victoria" by Annie Gray (which you may enjoy) that goes into a lot of detail about various courses that were served back in the 19th century including the sweet entremets and the savory variety. Eating habits back then were very different than today and while I can't imagine having a dessert like item in the middle of the meal, it's an interesting spot for it as often times I skip dessert when out because I don't have room!

Here's a picture of Victorian sweet entremets I found which are replicas from vintage recipes -



And this one is a vintage plate from a cookbook which is label sweet entremets but in the En Surprise form as they look like a main course, but have sweet treats inside. Those kooky Victorians

 

[Eleanor Rose]

Thanks @Anna Elizabeth Henry! I'll have to check it out!

 

[donna]

I have never been to IKEA. The one nearest to us is over past Cincinnati. I have seen their stuff advertised and not our taste.

I didn't know they had food.

The puffs look delicious. I did bring up thread on Cream Puffs and Grape Nut Puff Pudding. I thought they be interesting since this thread posted.

Anna Elizabeth That book looks like one to check out.