PA Dutch pudding recipes

Amish Pudding RecipesPudding is a staple dessert at the Amish table.  Amish often combine pudding with other desserts, such as cake or fruit.  Rice, rhubarb, chocolate, and fruit varieties are among the many puddings Amish cooks whip up for their families to enjoy.  Try these classic recipes and see for yourself.

Pudding Dishes

 
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RICE PUDDING

  • 1 cup cooked rice
  • 2 cups milk
  • 1/2 cup sugar
  • 1 tablespoon butter
  • 1/2 cup seeded raisins
  • 2 separated eggs
  • 2 tablespoons powdered sugar
  • Nutmeg

Beat the egg yolks.  Add sugar and milk and stir into the rice. Add butter and raisins. Pour the mixture into a butter baking dish. Beat egg whitesuntil frothy.  Add powdered sugar and spread over top of rice pudding. Sprinkle lightly with nutmeg. Bake for half an hour at 325 degrees. (adapted from Pennsylvania Dutch Cook Book of Fine Old Recipes)

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BREAD PUDDING

  • 1 quart cake or stale bread
  • 2 cups milk
  • 1/2 cup sugar
  • 2 eggs, well beaten
  • 1/4 teaspoon nutmeg

Beat the eggs and add sugar, milk and nutmeg. Butter a baking dish. Place bread or cake in dish and pour liquid over it. Let stand until bread or cake has been thoroughly soaked through. Add raisins then bake for 25 min at 350 degrees. (adapted from Pennsylvania Dutch Cook Book of Fine Old Recipes)

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CORN PUDDING

  • 6 ears of corn, grated
  • 2 eggs, separated
  • 4 tablespoons milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Beat the egg yolks and add to the corn seasonings. Add the stiffly beaten egg whites. Butter a baking dish and pour mixture into it. Place the dish in a pan filled with hot water and bake for around half-an-hour at 350 degrees. (adapted from Pennsylvania Dutch Cook Book of Fine Old Recipes)

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CHERRY PUDDING

  • ½ cup sugar
  • ¼ cup butter
  • 2 tsp. baking powder
  • 2½ cups flour
  • 1 cup milk
  • 1 cup cherries, pitted
  • 1 egg

Cream together the butter and sugar and add the egg then beat well. Sift the flour and baking powder and add alternately with the milk. Blend well, flour the cherries and stir in. Pour batter into a baking dish.  Bake for a half-hour at 350 degrees. Top with whipped cream or regular cream.

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PLUM PUDDING

  • 1 cup suet, chopped fine
  • 1 cup sugar
  • 2 cups soft bread crumbs
  • 1 cup flour
  • 2 eggs, well beaten
  • 1 cup milk
  • 1/4 cup orange juice
  • 1 teaspoon cloves
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon soda
  • 1 cup raisins
  • 1 cup currants
  • 1/2 cup nut meats, chopped
  • 1/4 cup orange peel, chopped fine
  • 1/4 cup lemon peel, chopped fine

Mix the suet, sugar and bread crumbs together. Add eggs and beat. Sift together all the dry ingredients. Combine the raisins, currant, nuts and fruit peel.  Sprinkle with 1/2 cup of the sifted dry ingredients. Add orange juice to the suet mixture.  Next add in the milk and the remainder of the dry ingredients, alternately. Mix well. Stir in the fruits. Fill greased pudding molds to about half capacity.  Cover tightly and steam for 3 hours. Serve with pudding sauce. (adapted from Pennsylvania Dutch Cook Book of Fine Old Recipes)

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RHUBARB PUDDING

  • Stewed Rhubarb
  • Stale cake or bread
  • Sugar
  • Whites of 2 eggs

Line buttered baking dish with slices of plain stale cake or bread. Fill with sweetened rhubarb. Cover and bake for half an hour at 325 degrees. Make a meringue by beating egg whites stiff and adding 4 tblsp. sugar. Remove pudding from oven, cover with meringue and brown in oven.

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DATE PUDDING

  • 2 eggs, well beaten
  • 1 cup brown sugar
  • 1 cup dates, cut in pieces
  • 1 teaspoon baking powder
  • 2 tablespoon flour
  • 1 cup nut meats

Mix ingredients in the order given above. Bake for half an hour at 325 degrees Fahrenheit. Serve date pudding with cream. (adapted from Pennsylvania Dutch Cook Book of Fine Old Recipes)

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RAISIN PUDDING

  • 1 cup raisins
  • 1 cup chopped suet
  • 1 cup molasses
  • 1 cup milk
  • 1 tsp. salt
  • 1 tsp. soda
  • ¼ cup boiling water
  • ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. allspice
  • ½ tsp. cloves
  • flour

Combine and mix all the ingredients with flour enough to make a stiff batter; then add the soda dissolved in boiling water. Put into a well greased mould, cover tightly and steam for 3 hours. Serve with a sauce made from:

  • 1 cup brown sugar
  • 1 tsp. vanilla
  • 1 egg, beaten

Beat all together until creamy and pour over the pudding when serving.

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TAPIOCA PUDDING

  • 5 cups hot water
  • 1 cup tapioca
  • ¾ cup sugar
  • 3 oz. jello
  • one can Riches topping (optional)

Cook tapioca and water for 20 minutes.  Remove from burner. Cover and let stand for 20 minutes. Add sugar and jello and stir until dissolved. Let cool. When cold, add the fruit of your choice and Riches Topping if desired. Mix until fluffy. (adapted from R&E Sales, Monroe, IN)

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COTTAGE PUDDING

  • 1¾ cups flour
  • 2½ tsp. baking powder
  • ½ tsp. salt
  • ¼ cup butter, or other fat
  • ¾ cup sugar
  • 1 egg
  • ½ tsp. lemon extract
  • ⅔ cup milk

Mix flour, baking powder and salt and sift twice. Cream butter until soft; add sugar gradually, beating until light. Beat in the egg and flavoring. Add flour mixing alternately with the milk, beating smooth after each addition. Turn into a buttered square tin (8 × 8 × 2 inches). Bake for about 40 min at 350 degrees. Serve with butterscotch or orange sauce. Also tastes great topped with crushed berries or other fruits.

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PUMPKIN CUSTARD

  • 2 cups pumpkin, sieved
  • 1 cup soft bread crumbs
  • 2 eggs, separated
  • 1½ cups milk
  • 1 cup sugar
  • 3 tblsps. butter, melted
  • ¼ tsp. salt
  • 1 tsp. orange flavoring

Combine ingredients except egg whites in the order listed and mix well after each addition. Pour into baking dish or custard cups. Bake at 325 degrees until mixture thickens and browns. Beat the egg whites, adding 2 tablespoons of sugar, until stiff.  Spread on top of custard and brown lightly.

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Chocolate pudding: Jon Bristow/flickr
Unless otherwise noted, recipes adapted from Pennsylvania Dutch Cooking.

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