Nov/Dec
2011

Recipe: Grandma Rundle's Graham Cracker Pudding

Written by Scott Brue
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106copyCarolyn’s “special touch” is to add a bit of apple brandy to the sauce.

3 cups graham cracker crumbs
2 cups buttermilk
1/2 cup butter
1 1/2 cup brown sugar
1/4 cup molasses
1 cup flour
1 tsp. each cinnamon and baking soda
1/2 tsp. cloves
1 cup each coarsely chopped dates, raisins
    and chopped Brazil nuts
Butter Sauce:
3/4 cup butter
3/4 cup cream (or half and half)
1 cup each brown and white sugar
2 tsp. vanilla

Soak graham cracker crumbs in buttermilk for 30 minutes. In large bowl, cream butter and sugars together. Blend in graham cracker mixture. Add remaining pudding ingredients; mix well. Pour into a buttered 10-inch tube pan. Cover pan with tin foil and place in a larger pan filled with water. Steam cake at 350 degrees
for up to 3 hours. Begin checking cake after 2 hours; cake is done when dry on top but still of a date
cake consistency.

For butter sauce, combine all ingredients in saucepan. Cook over low to medium heat until melted and sugar
is dissolved. Bring to a boil. Boil for several minutes. Remove from heat. Serve warm. Serves 10 to 12.

Note: this is a very rich dessert. Finished cake is difficult to “unmold” from pan so traditionally this has been served from the pan the cake is steamed in. Suggested wine pairing: Baroncini Il Santo or Quady Essensia.