Family Chow Hall

Cinnamon Pudding

June 6th, 2006

Memories of my mother in the kitchen come flooding back to me when I simply look at this recipe in my box. Mom would sometimes spontaneously make this simple dessert for us when I was a kid. I’d forgotten about it for years until one day something triggered my memory and after a quick call to Mom, I had this treasure in my recipe box forever. I remember really liking this dessert - I loved it even when I was one of the pickiest eaters on the planet.

It’s one of those simple and rare desserts that require no special ingredients and no forward-planning. You can decide to make it an hour before dinner and with very little fuss, have a steamy hot cinnamon pudding on the table for your crew after supper.

So, even if, like Old Mother Hubbard, your cupboards are bare, you can probably pull this one off.

Cinnamon Pudding is similar to most bread puddings, but you don’t use bread crumbs. It starts with a sweet, biscuit-like dough and has a sticky, syrupy sauce that gets poured on top. Mmm… Mmm…

Cinnamon Pudding
serves 6-8

dough:
2 c. flour
1 c. sugar
3 T. butter
2 t. cinnamon
2 t. baking powder
1 c. milk
pinch of salt

Combine the dry ingredients, then melt the butter and add it in. Also add the milk and stir it all together. Grease a 2-quart casserole dish and spoon the dough into it. Heat your oven to 325.

syrup:
2 c. brown sugar
1 1/2 c. water
3 T. butter

Bring the syrup ingredients to a boil in a saucepan on the stove. The point is to dissolve all the sugar. When that’s done, gently pour it over the dough in the baking dish.

Put it in the oven at 325 degrees for 40 minutes. The bread will end up floating on top of the syrup.

It is very important to serve this when it’s warm. When serving, scoop some of the bread into a bowl and then spoon the syrup on top.

Entry Filed under: Bread, Breakfast, Desserts, Old-Fashioned Foods, Recipes